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Healthy Shrimp Avocado Salad

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A light and refreshing shrimp avocado salad with fresh veggies and a zesty lime dressing.

Ingredients

Scale
  • 1 pound (450 g) shrimp, peeled, deveined, cooked
  • 2 large ripe avocados, cubed
  • 1 cup cherry tomatoes, halved
  • ½ English cucumber, diced
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 2 tablespoons olive oil
  • Juice of 1 large lime
  • 1 tablespoon Greek yogurt (optional)
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Cook shrimp for 2–3 minutes until they turn pink and opaque. Drain and then place shrimp in ice water to stop the cooking. Pat the shrimp dry.
  2. In a small bowl, whisk together olive oil, lime juice, garlic, and optional Greek yogurt. Season with salt and pepper to taste.
  3. Cut cherry tomatoes in half, dice the cucumber, finely chop the onion, and cube the avocados.
  4. In a large bowl, combine the shrimp, avocado, tomatoes, cucumber, and onion. Toss gently with the dressing.
  5. Sprinkle with cilantro or parsley and serve immediately.

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container, but consume within a day for the best taste.

Nutrition

Find it online: https://voxrecipes.com/healthy-shrimp-avocado-salad/