Description
A fresh and vibrant Shrimp Avocado Salad featuring tender cooked shrimp, creamy avocado slices, crunchy shredded lettuce, and a zesty lime-cumin dressing. This easy-to-assemble salad is perfect for a light lunch or a quick dinner, served chilled or at room temperature.
Ingredients
Units
Scale
Salad Ingredients
- 1 pound large cooked shrimp, thawed
- 2 cups shredded lettuce
- 1/4 cup red onion, diced
- 2 avocados, sliced
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Thaw Shrimp: To thaw frozen cooked shrimp, either run them under cold water for 5-10 minutes until thawed or place them covered in the refrigerator overnight. Once thawed, drain any excess water and pat the shrimp dry with paper towels.
- Make Dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, lime juice, ground cumin, salt, and fresh cracked pepper until the mixture is fully emulsified and smooth.
- Combine Salad: Add the thawed shrimp on top of the dressing in the bowl. Then add shredded lettuce and diced red onions. Toss gently to evenly coat all ingredients with the dressing.
- Add Avocado and Garnish: Arrange the sliced avocados around the shrimp mixture and sprinkle the chopped fresh cilantro on top as a garnish.
- Serve: Serve the salad immediately at room temperature or chilled, according to your preference.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Best to consume within 24 hours as avocados may brown.
- Make Ahead Tips: The dressing can be prepared up to 2 weeks ahead and stored ready for use. Use pre-cooked shrimp for quicker assembly.
- Substitutions: Replace red onion with green onions or omit entirely if preferred. For a different flavor in the dressing, swap cumin with paprika or coriander.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 363 kcal
- Sugar: 2 g
- Sodium: 438 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 183 mg