Description
A refreshing and nutritious shrimp avocado salad perfect for summer days, combining fresh shrimp, creamy avocado, and crunchy veggies.
Ingredients
- 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
- Bring a medium pot of salted water to a boil.
- Add shrimp to the pot and cook for 2–3 minutes until pink and opaque.
- Drain the cooked shrimp and transfer them to ice water to stop the cooking process. Pat the shrimp dry after chilling.
- In a small bowl, whisk together olive oil, lime juice, minced garlic, and optional Greek yogurt. Season the dressing with salt and pepper to taste.
- In a large bowl, combine shrimp, cubed avocado, halved cherry tomatoes, diced cucumber, and finely chopped onion.
- Toss the salad gently with the dressing.
- Sprinkle with chopped cilantro or parsley just before serving.
Notes
Use fresh, ripe avocados for the best texture and flavor. You can add a splash of hot sauce for a spicy kick.