Description
A light and refreshing shrimp avocado salad, perfect for a healthy lunch or dinner. Packed with protein and healthy fats, this salad is both satisfying and nutritious.
Ingredients
Units
Scale
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, cucumber, and cilantro.
- Drizzle olive oil and fresh lime juice over the salad.
- Gently toss to combine, being careful not to mash the avocados.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Use freshly cooked or pre-cooked shrimp for convenience.
- Add jalapeño for a spicy kick.
- Serve over a bed of greens or with tortilla chips for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg