Cold Shrimp and Avocado Salad
Cold shrimp and avocado salad is a vibrant, refreshing dish that effortlessly combines tender shrimp with creamy avocado and crisp vegetables. Tossed in a zesty lemon-olive oil dressing, this salad is not just visually appealing but also packed with protein and healthy fats, making it the perfect choice for light lunches or summer gatherings. Ready in under 30 minutes, it’s a go-to recipe that’s easy to customize, ensuring everyone can enjoy their perfect bowl of freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Chilled
- Cuisine: American
Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse cooked shrimp under cold water if using frozen; pat dry.
- In a large bowl, combine diced avocados, diced red onion, and halved cherry tomatoes.
- In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
- Gently mix the dressing into the avocado mixture along with the shrimp until well-coated.
- Chill in the refrigerator for 15-20 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 17g
- Cholesterol: 200mg