Shrimp Avocado Salad
A vibrant salad combining succulent shrimp, creamy avocados, and fresh vegetables, all tossed in a zesty dressing.
Equipment
- Medium Bowl
- Whisk
- Serving bowls
Ingredients
- 1 lb large cooked shrimp thawed
- 2 cups shredded lettuce
- 1/4 medium red onion diced
- 2 medium avocados sliced
- 1 Tbsp chopped cilantro
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp lime juice
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
Instructions
- Thaw the shrimp by running cold water over them for 5-10 minutes or by placing them in the refrigerator overnight.
- In a medium bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.
- Add the thawed shrimp to the bowl with the dressing and stir to coat.
- Gently fold in the shredded lettuce and diced red onion.
- Carefully tuck the sliced avocados around the shrimp mixture.
- Sprinkle chopped cilantro on top and serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.