Shrimp Avocado Salad
A light yet luxurious salad with buttery avocado, succulent shrimp, juicy tomatoes, and crisp cucumber in a bright lime dressing. Perfect for summer lunches or quick weeknight dinners. Naturally gluten-free and rich in healthy fats and protein.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil for shrimp
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced thin
- 2 tablespoons red onion finely chopped
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil for dressing
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with garlic powder, salt, and black pepper.
- Add the shrimp to the skillet and cook for about 2 minutes per side, or until they turn pink and opaque. Remove from heat and let cool slightly.
- In a large mixing bowl, combine diced avocado, halved cherry tomatoes, sliced cucumber, chopped red onion, and fresh cilantro.
- In a small bowl, whisk together lime juice, 1 tablespoon olive oil, honey, and a pinch of salt and black pepper to make the dressing.
- Add the cooled shrimp to the salad bowl and drizzle with the lime dressing.
- Gently toss everything together to coat evenly. Serve immediately.
Nutrition
Calories: 285kcalCarbohydrates: 12gProtein: 24gFat: 17gSodium: 490mgFiber: 5gSugar: 4g
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