Description
A vibrant and refreshing shrimp salad with creamy avocados, crisp vegetables, and a zesty salsa dressing.
Ingredients
Scale
- 1 pound (450g) medium shrimp, peeled and deveined
- 3 tablespoons (45ml) olive oil, divided
- 2 large ripe avocados, diced (about 2 cups)
- 1 cup (150g) cherry tomatoes, halved
- 1/2 red onion, finely diced (about 1/2 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1/3 cup (15g) fresh cilantro, chopped
- 2 tablespoons (30ml) fresh lime juice
- 1 jalapeño, seeds removed and finely diced (optional)
- 1 teaspoon (5g) ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Pat the shrimp dry and season with salt, pepper, and 1/2 teaspoon of cumin. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink and opaque. Transfer to a plate and cool in the refrigerator for 15 minutes.
- In a large bowl, combine the remaining olive oil, lime juice, remaining cumin, and garlic powder. Whisk until blended.
- Fold in avocados, cherry tomatoes, red onion, bell pepper, cilantro, and jalapeño (if using), ensuring not to mash the avocados.
- Once cooled, add shrimp to the salad bowl and gently fold in.
- Adjust seasoning if needed, cover, and refrigerate for 20-30 minutes before serving.
Notes
For a different protein experience, substitute shrimp with grilled chicken. Adjust seasonings to taste before chilling.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 190mg