Shrimp Avocado Salad (Print View)

Vibrant salad with succulent shrimp, creamy avocado, and crisp vegetables in zesty citrus dressing.

# What You Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Vegetables & Fruit

02 - 2 ripe avocados, diced
03 - 5 oz cherry tomatoes, halved
04 - 3.5 oz cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 2 cups mixed salad greens or baby spinach

→ Fresh Herbs

07 - 2 tbsp fresh cilantro or parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - Juice of 1 lime
10 - 1 tsp honey
11 - 1 garlic clove, minced
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper

→ Optional

14 - 1 small jalapeño, thinly sliced, for heat

# How to Make It:

01 - Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp, cooking for 2–3 minutes until they turn pink and become opaque throughout. Drain the shrimp and immediately transfer them to a bowl of ice water to halt the cooking process. Once chilled, drain again and pat the shrimp thoroughly dry with paper towels.
02 - In a large mixing bowl, combine the salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro. Gently fold in the diced avocado and the cooled, dried shrimp, taking care not to mash the avocado pieces.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, minced garlic, kosher salt, and black pepper until the mixture is fully emulsified and uniform in consistency.
04 - Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients. If desired, add the thinly sliced jalapeño at this stage for an extra kick of heat.
05 - Plate the salad immediately and garnish with additional fresh herbs if desired. Serve as a light main course or an elegant appetizer.

# Expert Tips:

01 -
  • The lime honey dressing pulls everything together without overpowering the natural sweetness of the shrimp.
  • It looks elegant enough for guests but honest enough for a Tuesday lunch in sweatpants.
  • Ready in under thirty minutes with zero cooking skill required.
02 -
  • Shrimp overcook in seconds so set a timer and have your ice bath ready before they go in the pot.
  • Avocado oxidizes quickly so dice it last and add lime juice directly from the dressing to slow browning.
  • This salad does not hold well overnight so only make what you plan to eat in one sitting.
03 -
  • Toss the avocado pieces in a squeeze of lime juice before adding them to the salad and they will stay green for at least an hour longer.
  • If you can find wild caught shrimp the texture and flavor difference is worth the extra cost every single time.

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