Shrimp and Avocado Salad
Preparation Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño, seeded and finely chopped for some heat
Instructions
- Prepare the Shrimp:
- If the shrimp are not already cooked, bring a pot of water to a boil, add the shrimp, and cook until pink and opaque, about 2-3 minutes. Drain and let cool.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
- Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. If using jalapeño, add it to the dressing for a spicy kick.
- Toss the Salad:
- Pour the dressing over the shrimp and avocado mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
- Serve:
- Divide the salad among four plates or serve it in a large bowl. Enjoy immediately!
Nutritional Information (per serving):
- Calories: 300
- Protein: 22g
- Carbohydrates: 10g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 150mg
- Sodium: 420mg
- Fiber: 7g
- Sugar: 2g
This Shrimp and Avocado Salad is a fresh, light, and nutritious meal perfect for any occasion. Enjoy!
