Description
Make a quick and nutritious Shrimp Avocado Salad in just 20 minutes! This low-carb delight is high in protein and bursting with fresh flavors, making it perfect for lunch or a light dinner. The combination of tender shrimp and creamy avocado creates an irresistible contrast that will impress at any gathering. Whether you’re looking for a simple weeknight meal or an elegant appetizer for guests, this versatile dish fits the bill. Enjoy the bright notes of lime, cumin, and cilantro as they elevate every bite to a refreshing experience.
Ingredients
Scale
- 1 pound large cooked shrimp (thawed)
- 2 cups shredded lettuce
- ¼ red onion (diced)
- 2 avocados (sliced)
- 1 tablespoon chopped cilantro
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
Instructions
- Thaw the shrimp by running cold water over them for 5–10 minutes or overnight in the fridge. Pat dry.
- In a mixing bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until emulsified.
- Combine thawed shrimp, shredded lettuce, and diced onion with the dressing in the bowl.
- Arrange sliced avocados around the salad mixture and garnish with chopped cilantro.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 180mg