Ingredients
Scale
- 1 pound large shrimp: Peeled, deveined, and cooked. Shrimp is the star of this salad, providing a tender and juicy protein. If you prefer, you can substitute the shrimp with cooked chicken or beef for a different twist.
- 2 ripe avocados: Diced. Avocados give this salad its creamy texture, making it incredibly satisfying while adding healthy fats that are great for your body.
- 1/2 cup cherry tomatoes: Halved. Cherry tomatoes add a burst of sweetness and color, balancing out the richness of the avocado.
- 1/4 cup red onion: Finely chopped. The red onion brings a touch of sharpness and crunch to the salad, enhancing its overall flavor profile.
- 1/4 cup cucumber: Diced. The cucumber adds a refreshing, crisp texture that complements the other ingredients beautifully.
- 1/4 cup fresh cilantro (or parsley): Chopped. Fresh herbs bring brightness and a little herbal complexity to the salad. Cilantro is traditional, but parsley works just as well if you’re not a fan of cilantro.
- 2 tablespoons lime juice (or lemon juice): Lime juice adds a tangy, zesty kick to the salad that ties all the flavors together. You can use lemon juice as an alternative if you prefer a slightly different flavor.
- 1 tablespoon olive oil: Olive oil adds a subtle richness and helps to bring the dressing together.
- Salt and black pepper: To taste. Seasoning is key to bringing out all the flavors in the dish, so don’t skip these ingredients!
- 1/4 teaspoon garlic powder: Optional, but a pinch of garlic powder adds a mild depth of flavor to the salad.
- 1/4 teaspoon red pepper flakes: Optional, for a little heat. This is completely customizable, but if you like a bit of spice, this is a great way to add a kick.
Instructions
- Prepare the Shrimp:
If you’re using raw shrimp, start by bringing a pot of water to a boil. Add the shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Once done, remove the shrimp from the water and place them in a bowl of ice water to cool quickly. Once cooled, chop the shrimp into bite-sized pieces. If you’re using pre-cooked shrimp, simply thaw and chop them into bite-sized pieces. - Prepare the Vegetables:
In a large mixing bowl, add the diced avocados, halved cherry tomatoes, finely chopped red onion, diced cucumber, and fresh cilantro (or parsley). Give everything a gentle toss to combine. The colors will be vibrant, and the texture will be lovely and varied. - Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, garlic powder (if using), and red pepper flakes (if using). Taste the dressing and adjust the seasoning if needed. You want a nice balance of tanginess from the lime and richness from the olive oil. - Combine the Salad:
Add the chopped shrimp to the vegetable mixture. Pour the dressing over the salad and gently toss everything together until it’s all well coated. Be careful not to mash the avocado — you want to keep it in chunks for texture. - Serve the Salad:
You can serve the avocado shrimp salad immediately as a light, refreshing meal. If you prefer, you can chill it in the refrigerator for about 30 minutes before serving. The flavors will meld together beautifully, and it’ll be even more refreshing when served cold.
Notes
- How to Know When Shrimp is Cooked:
Shrimp cooks quickly, so make sure not to overcook it. The moment shrimp turns pink and opaque, it’s done. If you leave it in the water for too long, it can become rubbery and tough, so keep an eye on it. - Dealing with Overripe Avocados:
If your avocados are overripe and turning brown, don’t panic. You can still use them in the salad! Just be mindful that the texture may not be as firm as you’d like, so try to mash them lightly with a fork instead of dicing them. - How to Prep Efficiently:
To save time, you can prep the veggies and shrimp ahead of time. Chop everything up in advance and store it in the fridge until you’re ready to combine the ingredients. This way, you can throw everything together quickly when it’s time to eat. - Adjusting the Heat:
If you don’t like spicy food, feel free to leave out the red pepper flakes. On the other hand, if you love heat, you can add more to the dressing or even sprinkle a little on top before serving. - How to Prevent Avocado from Browning:
If you’re making this salad ahead of time and worried about the avocado turning brown, try sprinkling a bit of extra lime juice over the avocado pieces before mixing them in. This will help preserve their color.
- Prep Time: 15 minutes
- Cook Time: 5 minutes