Shrimp and Avocado Salad Recipe

Looking for a light yet satisfying dish that’s perfect for any season? This Shrimp and Avocado Salad is your new go-to! Imagine tender shrimp, creamy avocado, crisp veggies, and a zesty citrus dressing that ties it all together—each bite is a little burst of freshness! Whether you’re serving it as a starter, a main dish for lunch, or a side at dinner, this salad is sure to impress. It’s the perfect balance of protein, healthy fats, and vibrant flavors, making it both delicious and nutritious. Trust me, once you try it, you’ll be hooked!

Why You’ll Love Shrimp and Avocado Salad

Fresh and Flavorful: The combination of succulent shrimp, creamy avocado, and bright veggies creates a salad that’s refreshing and full of taste. The citrus dressing is the perfect finishing touch!

Quick and Easy: This recipe comes together in no time, making it ideal for busy days when you want something healthy and satisfying without spending hours in the kitchen.

Customizable: You can tweak the veggies or add extra toppings like crumbled feta, pine nuts, or even some sliced strawberries for a sweet twist. It’s totally up to you!

Light but Filling: With shrimp as the main protein and avocado for richness, this salad is light enough to feel refreshing but hearty enough to keep you full and satisfied.

Perfect for Meal Prep: Make a batch of this salad and store the components separately to enjoy throughout the week. It’s great for a quick lunch or dinner!

Ingredients

Here’s what you’ll need to make this vibrant salad:

• Shrimp: Fresh or frozen, peeled, deveined, and tail-off. Shrimp is quick to cook and packed with protein, making it the star of this dish.
• Avocado: Creamy and buttery, avocado adds richness and a smooth texture that balances the shrimp perfectly.
• Mixed Greens: A variety of greens like arugula, spinach, and romaine adds crunch and freshness to your salad.
• Cucumber: Thinly sliced for a cool, crisp crunch.
• Cherry Tomatoes: Sweet, juicy bursts of flavor that add color and freshness to the salad.
• Red Onion: Thinly sliced, adding a bit of sharpness to balance the creaminess of the avocado.
• Fresh Cilantro: Optional, but adds a fresh, herbaceous touch that brightens up the dish.
• Lemon or Lime: For a bright citrus dressing that complements the shrimp and avocado.
• Olive Oil: A healthy fat for the dressing.
• Garlic: Freshly minced to add a bit of savory depth.
• Salt and Pepper: To taste, for seasoning the shrimp and dressing.
• Red Pepper Flakes (Optional): For a little heat if you like things spicy.

For the Dressing:

• Olive Oil: For a smooth and light dressing base.
• Lemon or Lime Juice: For a tangy kick.
• Honey or Agave Nectar: A touch of sweetness to balance the acidity.
• Garlic: Freshly minced to add richness and depth of flavor.
• Salt and Pepper: To taste, adjusting the seasoning to your preference.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to dive in? Here’s how to put together this beautiful salad:

Step 1: Cook the Shrimp

Heat a tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt, pepper, and a pinch of red pepper flakes (if using). Cook for about 2-3 minutes per side until the shrimp is pink and opaque. Remove from heat and set aside to cool.

Step 2: Prepare the Veggies

While the shrimp is cooling, slice your cucumber, cherry tomatoes, and red onion. Halve and pit your avocado, then scoop it out and slice it into chunks.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, lemon or lime juice, honey (or agave), minced garlic, salt, and pepper. Taste and adjust the seasoning if needed.

Step 4: Assemble the Salad

In a large bowl, combine your mixed greens, cucumber, cherry tomatoes, and red onion. Add in the shrimp and avocado. Drizzle the dressing over the top and toss gently to combine, being careful not to mash the avocado.

Step 5: Serve and Enjoy!

Once everything is coated with that gorgeous dressing, sprinkle a little fresh cilantro on top if desired. Serve immediately and enjoy the refreshing flavors of this shrimp and avocado salad!

Nutrition Facts

Servings: 2
Calories per serving: 350
Total Fat: 22g
Saturated Fat: 3g
Cholesterol: 175mg
Sodium: 550mg
Total Carbohydrate: 15g
Dietary Fiber: 8g
Sugars: 7g
Protein: 30g
Vitamin A: 25%
Vitamin C: 60%
Calcium: 6%
Iron: 10%

Preparation Time

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

How to Serve Shrimp and Avocado Salad

As a Main Course: This salad is hearty enough to be the star of your meal. It’s perfect for lunch or dinner when you want something light yet satisfying.

With a Side of Crusty Bread: A slice of warm, crusty bread on the side is perfect for soaking up any leftover dressing. You could also serve it with a light soup for a complete meal.

For Meal Prep: Assemble the salad (without the dressing and avocado) and store it in airtight containers for up to 2 days. When you’re ready to eat, simply drizzle on the dressing and add the avocado.

Additional Tips

• Shrimp Alternatives: If you’re not a fan of shrimp, grilled chicken breast, salmon, or even tofu would work well in this salad.
• Crispy Crunch: Want a bit of crunch? Add some roasted nuts like almonds or cashews, or sprinkle some crispy chickpeas on top.
• Spicy Kick: Feel free to add a few slices of jalapeño or drizzle the salad with some sriracha for extra spice.

FAQ Section

Q1: Can I make this salad ahead of time?
A1: You can prep most of the ingredients in advance, but it’s best to add the avocado and dressing right before serving to keep them fresh.

Q2: What if I don’t like shrimp?
A2: No problem! You can swap the shrimp for grilled chicken, tofu, or even tuna if you prefer a different protein.

Q3: Can I use frozen shrimp?
A3: Yes! Just be sure to thaw them completely and pat them dry before cooking.

Q4: Can I make the dressing in advance?
A4: Absolutely! You can prepare the dressing a day or two ahead of time and store it in the fridge.

Q5: How can I make this salad spicier?
A5: Add some sliced jalapeños, a sprinkle of chili flakes, or drizzle with sriracha for extra heat.

Q6: What other veggies can I add?
A6: Feel free to add anything you like—grilled zucchini, bell peppers, or even corn on the cob would be great additions!

Q7: Can I use a different type of oil for the dressing?
A7: Yes, you can swap olive oil for avocado oil or grapeseed oil if you prefer a different flavor profile.

Q8: Is this salad gluten-free?
A8: Yes! This recipe is naturally gluten-free, making it a great option for anyone following a gluten-free diet.

Q9: How can I make this salad more filling?
A9: You can add some quinoa, farro, or brown rice to the salad for an extra boost of carbs and fiber.

Q10: How long can I store leftovers?
A10: Store the leftover salad (without dressing and avocado) in an airtight container in the fridge for up to 2 days.

Conclusion

This Shrimp and Avocado Salad is fresh, flavorful, and oh-so-satisfying. With a perfect balance of protein, healthy fats, and crunchy veggies, it’s the ideal meal for any occasion. Whether you’re enjoying it as a light lunch, a side dish, or a main dinner course, this salad will leave you feeling nourished and happy. So go ahead, whip it up, and indulge in a healthy, delicious meal that’s perfect for any time of the year!

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