Description
A fresh and flavorful salad featuring shrimp and avocado, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Add the cooked shrimp to the large bowl with the vegetables. Pour the dressing over the salad and gently toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- For added crunch, include diced cucumber or bell peppers.
- Substitute the shrimp with cooked chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 200mg