Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad is a light, low-carb dish featuring zesty lime olive oil dressing and a perfect combination of flavors.
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Servings: 4
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Ingredients:
- 1 lb large shrimp (thawed)
- 2 cups shredded lettuce
- ¼ red onion (diced)
- 2 avocados (sliced)
- 1 tablespoon chopped cilantro
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
Instructions:
- Cook the Shrimp: Bring a large pot of water to a boil, then lower the heat to medium. Place the shrimp in a steamer basket or mesh strainer over the pot, cover, and steam for 4-6 minutes, until the shrimp curl and turn pink. Remove from heat and set aside to cool.
- Make the Dressing: In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until well combined.
- Assemble the Salad: Add the steamed shrimp to the bowl with the dressing. Toss in the shredded lettuce and diced red onion, mixing well to coat everything in the dressing. Arrange the avocado slices around the shrimp, and garnish with chopped cilantro.
- Serve: Enjoy immediately at room temperature or chill in the fridge before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, it's best to enjoy the salad within 24 hours, as the avocados may brown the next day.
- You can prepare the dressing up to 2 weeks in advance and store it in the fridge.
- Pre-cooked shrimp can be used instead of steaming fresh shrimp.
- If you’re not fond of red onions, consider using green onions or omitting them.
- If you prefer not to use cumin, try substituting paprika or coriander for a different flavor.