Shrimp Avocado Salad
A refreshing Shrimp Avocado Salad perfect for any occasion, featuring large shrimp and creamy avocados.
Equipment
- 5 Piece Cookware Set
- Mixing Bowl Set
- Knife Block Set
- cutting board
Ingredients
- 1 pound large cooked shrimp thawed
- 2 cups shredded lettuce
- ¼ red onion diced
- 2 avocados sliced
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
Instructions
- To thaw frozen, cooked shrimp, run cold water over them for 5-10 minutes until thawed or place frozen shrimp in a bowl, cover it, and thaw in the fridge overnight. Drain off any excess water and pat dry with paper towels.
- To make the dressing, use a bowl large enough to hold all the salad ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper until emulsified.
- Transfer thawed shrimp on top of the dressing. Add the shredded lettuce and red onions and combine with the dressing in the bowl. Tuck the sliced avocados around the shrimp and garnish with fresh cilantro.
- Serve at room temperature or chilled.
Notes
Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it’s best to enjoy it within 24 hours since the avocados will slightly brown the next day.
Nutrition
Serving: 1servingCalories: 363kcalCarbohydrates: 12gProtein: 25gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 183mgSodium: 438mgPotassium: 874mgFiber: 7gSugar: 2gVitamin A: 348IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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