Description
A vibrant salad combining succulent shrimp and creamy avocados, perfect for warm weather gatherings.
Ingredients
- 1 pound (450 g) shrimp, peeled, deveined, cooked
- 2 large ripe avocados, cubed
- 1 cup cherry tomatoes, halved
- ½ English cucumber, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro or parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 large lime
- 1 tablespoon Greek yogurt (optional)
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Bring a medium pot of salted water to a rolling boil. Add the shrimp and cook for 2–3 minutes, until they turn pink and opaque. Drain and plunge into ice water to stop cooking. Pat dry.
- In a small bowl, whisk together olive oil, lime juice, garlic, and optional Greek yogurt. Season with salt and pepper.
- Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and cube the avocados.
- In a large mixing bowl, combine cooled shrimp, avocado, tomatoes, cucumber, and onion. Toss with dressing until well coated.
- Scatter chopped cilantro or parsley over the top and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate until serving to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American