Description
A fresh and vibrant salad featuring succulent shrimp and creamy avocado, tossed with crisp vegetables and a light lime‑cilantro dressing.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ¼ red onion, finely sliced
- 2 cups mixed salad greens
- ¼ cup fresh cilantro, roughly chopped
- 2 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1 tsp lime zest
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together olive oil, lime juice, lime zest, minced garlic, salt, and pepper to make the dressing.
- In a large bowl, combine cooked shrimp, diced avocados, halved cherry tomatoes, diced cucumber, sliced red onion, mixed greens, and chopped cilantro.
- Pour the dressing over the salad ingredients.
- Gently toss everything until evenly coated, being careful not to mash the avocado.
- Serve immediately, garnished with extra cilantro or a lime wedge if desired.
Notes
- You can substitute shrimp with cooked crab meat or chicken for variation.
- For extra crunch, add sliced radishes or toasted pepitas.
- Prepare the dressing and vegetables ahead; add avocado and shrimp just before serving to prevent sogginess.