Description
A refreshing salad featuring shrimp, avocado, and a tangy dressing.
Ingredients
Scale
- 1 lb large fresh shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Rinse shrimp under cold water and pat dry.
- In a large bowl, combine diced avocado, halved cherry tomatoes, and sliced red onion. Gently toss to mix.
- Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper; cook for about 3 minutes on each side until pink and opaque.
- In a small bowl, whisk together lemon juice, remaining olive oil, chopped cilantro, salt, and pepper to create the dressing.
- Add cooked shrimp to the vegetable mixture. Drizzle with dressing and toss gently to combine.
- Serve immediately or let cool for a few minutes before plating.
Notes
- This salad can be served as a light meal or a side dish.
- Feel free to add more vegetables or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 200mg