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Simple Cilantro Lime Shrimp and Avocado Salad

Close-up of a vibrant shrimp avocado salad featuring seasoned shrimp, diced avocado, halved cherry tomatoes, and red onion slices.
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A fresh, light salad featuring chilled shrimp, creamy avocado, and a bright citrus vinaigrette. This recipe is easy to prepare for a quick weeknight lunch or a summer meal.

Ingredients

Scale
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • For the Dressing:
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. If using raw shrimp, cook them until pink and opaque, then chill them completely.
  2. In a small bowl, whisk together the lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper to make the dressing.
  3. In a large bowl, gently combine the chilled shrimp, diced avocado, cherry tomatoes, sliced red onion, and chopped cilantro.
  4. Pour the dressing over the salad ingredients. Toss gently to coat everything without mashing the avocado.
  5. Serve immediately, or cover and chill for 15 minutes to let the flavors combine.

Notes

  • For a heartier meal, serve this salad over mixed greens or brown rice to make a complete shrimp avocado bowl.
  • If you prefer a creamier texture without mayonnaise, mash half an avocado and mix it into the dressing base.
  • You can marinate the cooked shrimp in half the dressing for 10 minutes before assembling the salad for deeper flavor.

Nutrition

Find it online: https://cookingbycarla.com/shrimp-avocado-salad/