Description
This Zesty Lime Shrimp and Avocado Salad is a refreshing and light dish that combines the sweetness of shrimp with the creaminess of avocado and the bright, tangy flavor of lime. Perfect for a quick lunch or a light dinner, this salad is packed with fresh ingredients and a zesty lime dressing that ties it all together. It’s a vibrant, nutritious option that’s both satisfying and full of flavor.
Ingredients
1 pound cooked, peeled, and chopped jumbo shrimp
1/4 cup chopped red onion
1 diced tomato
1 diced avocado
1 teaspoon extra-virgin olive oil
For the Lime Dressing:
Juice of 2 limes (about 1/4 cup)
1 tablespoon honey (or maple syrup for a vegan option)
1 teaspoon minced garlic (optional, for added aroma)
Salt and pepper, to taste
Optional Garnish:
1–2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Prepare the Lime Dressing:
In a small mixing bowl, whisk together the lime juice, honey (or maple syrup), minced garlic (if using), salt, and pepper until smooth. Taste and adjust sweetness or acidity as needed.
Pro Tip: For a smoother dressing, blend briefly in a blender or food processor.
Combine the Salad Ingredients:
In a large mixing bowl, combine the cooked and chopped shrimp, chopped red onion, diced tomato, and diced avocado. Gently toss to ensure everything stays intact without bruising the delicate ingredients.
Drizzle with Olive Oil and Lime Dressing:
Drizzle the salad with the extra-virgin olive oil, then pour the prepared lime dressing over the top. Toss gently to coat all ingredients evenly.
Optional: Let the salad sit for 5–10 minutes to allow the flavors to meld before serving.
Garnish and Serve:
Sprinkle the salad generously with fresh cilantro for added color and aroma. Serve immediately while the avocado remains creamy and vibrant.
Optional: Pair with crusty bread, tortilla chips, or a side of rice for a complete meal.
Notes
For extra crunch, consider adding some toasted nuts, such as slivered almonds or chopped pistachios, to the salad. If you prefer a bit more heat, you can add a diced jalapeño or a pinch of cayenne pepper to the lime dressing. This salad is best served fresh, but if you need to make it ahead of time, you can prepare the shrimp and vegetables in advance, keeping the dressing separate until you’re ready to serve.