Avocado and Shrimp Salad
This Avocado and Shrimp Salad is a delightful combination of creamy avocado, succulent shrimp, and fresh vegetables, all brought together with a zesty lime dressing. Perfect for a light lunch or a refreshing dinner, this salad is quick to prepare and packed with flavors and nutrients.
Ingredients
For the salad:
- 450 g large shrimp peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp smoked paprika or to taste
- salt to taste
- black pepper to taste
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 1 cucumber diced
- 1/4 cup fresh cilantro chopped
For the dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey or agave nectar optional
- 1 clove garlic minced
- salt to taste
- black pepper to taste
Instructions
- Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with smoked paprika, salt, and black pepper. Cook for about 2-3 minutes on each side or until the shrimp are pink and opaque. Remove from heat and let cool.
- Prepare the Salad: n a large bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, and chopped cilantro.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice, honey or agave nectar (if using), minced garlic, salt, and black pepper until well combined.
- Assemble the Salad: Add the cooked shrimp to the bowl with the vegetables. Pour the dressing over the salad and 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 as a light and refreshing meal.
- Dobar tek!