Description
This light and refreshing salad features tender shrimp, creamy avocado, juicy tomatoes, and a zesty lime dressing, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled, deveined, cooked (Can use ready-cooked shrimp.)
- 2 large ripe avocados, cubed (Use ripe but firm avocados.)
- 1 cup cherry tomatoes, halved
- ½ English cucumber diced
- ¼ cup red onion, finely diced (Chop finely to avoid large bites.)
- 2 tablespoons fresh cilantro or parsley, chopped (Use cilantro for a stronger flavor.)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon Greek yogurt (optional) (Add for a creamier dressing.)
- 1 small garlic clove, minced (Can be omitted if desired.)
- to taste salt and black pepper
Instructions
Cooking the Shrimp
- Bring a medium pot of salted water to a boil and cook shrimp for 2–3 minutes until pink and opaque.
- Drain and place shrimp in ice water to stop cooking. Pat dry.
Making the Dressing
- In a small bowl, whisk together olive oil, lime juice, garlic, and optional Greek yogurt. Season with salt and pepper.
Assembling the Salad
- Cut cherry tomatoes in half, dice cucumber, finely chop onion, and cube avocados.
- In a large bowl, combine shrimp, avocado, tomatoes, cucumber, and onion. Toss gently with dressing.
- Sprinkle with cilantro or parsley and serve immediately.
Notes
Serve on chilled plates for a refreshing touch. Store the salad in an airtight container in the fridge for up to 24 hours, keeping the dressing separate until serving.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Main Course, Salad
- Cuisine: American, Mediterranean