Here’s a fresh and vibrant recipe for Shrimp and Avocado Salad, packed with flavor, protein, and healthy fats. It’s perfect as a light lunch or a refreshing dinner!
Shrimp and Avocado Salad
Ingredients:
- 450g (1 lb) cooked shrimp (peeled and deveined, tails removed)
- 2 ripe avocados (pitted, peeled, and diced)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (sliced)
- 1 small red onion (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and black pepper (to taste)
- 1/2 teaspoon chili flakes (optional for a bit of heat)
- 1 tablespoon honey (optional, for sweetness)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon fresh orange juice (optional, adds a touch of sweetness)
- 1 teaspoon Dijon mustard (optional, adds tanginess)
- 1/2 teaspoon ground cumin (optional, for extra flavor)
- Salt and pepper, to taste
Instructions:
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Prepare the Salad Ingredients:
- In a large bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, cucumber slices, and thinly sliced red onion.
- Add the chopped cilantro to the salad mixture.
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Make the Dressing:
- In a small bowl or jar, whisk together olive oil, lime juice, orange juice (if using), Dijon mustard (if using), ground cumin, salt, and pepper.
- Taste and adjust seasoning if needed. If you like a little sweetness, stir in a small amount of honey to balance the acidity.
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Combine the Salad and Dressing:
- Drizzle the dressing over the shrimp and avocado mixture. Gently toss the salad to combine, being careful not to mash the avocado.
- Add chili flakes for a bit of heat, and season with additional salt and pepper to taste.
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Serve:
- Serve the shrimp and avocado salad immediately as a light meal or appetizer.
- Garnish with extra cilantro or lime wedges if desired.
Serving Suggestions:
- This salad pairs wonderfully with a side of crispy tortilla chips or a slice of grilled bread for extra crunch.
- You can also serve it on a bed of mixed greens for added texture.