Cold Shrimp and Avocado Salad
Cold Shrimp and Avocado Salad is a vibrant, refreshing dish perfect for summer gatherings. Featuring succulent shrimp and creamy avocados, this salad is complemented by crisp veggies and zesty lime dressing. Quick to prepare, it’s a delightful blend of flavors and textures that will impress your guests while keeping mealtime light and healthy. Serve it as an appetizer or a light main course to enjoy a taste of summer in every bite.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup fresh cilantro, chopped
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the shrimp in boiling salted water for 2-3 minutes until pink. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine cooled shrimp, diced avocados, cherry tomatoes, cucumber, and cilantro.
- Drizzle lime juice and olive oil over the mixture; season with salt and pepper to taste.
- Gently toss all ingredients together without mashing the avocados.
- Serve immediately or let chill for about 30 minutes to enhance flavor.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 170mg