Description
A quick, no-cook shrimp and avocado salad with a zesty lime cilantro dressing. Perfect for busy weeknights, this healthy and flavorful meal is ready in just 10 minutes.
Ingredients
Scale
- 1 pound (450g) pre-cooked shrimp, peeled and deveined
- 2 large ripe avocados
- 1 English cucumber, diced
- ½ medium red onion, finely diced
- ¼ cup (60ml) fresh lime juice
- 3 tablespoons (45ml) extra virgin olive oil
- ½ cup (30g) fresh cilantro, packed
- 1 teaspoon honey or agave
- 1 small clove garlic, minced
- Salt and black pepper to taste
- ½ jalapeño, seeded and minced (optional)
Instructions
- Thaw pre-cooked frozen shrimp under cold running water for 2-3 minutes, then pat completely dry with paper towels. Toss with a squeeze of lime juice and a pinch of salt.
- In a small jar with a tight-fitting lid, combine lime juice, olive oil, minced garlic, honey, salt, pepper, and chopped cilantro. Screw the lid on tight and shake vigorously for 15-20 seconds until emulsified.
- Dice the cucumber and red onion. Halve the avocados, remove the pit, and scoop the flesh into cubes.
- In a large mixing bowl, combine the shrimp, avocado, cucumber, red onion, and any optional add-ins.
- Pour the dressing over the salad and gently toss to coat everything evenly without crushing the avocado.
- Serve immediately to prevent the avocado from browning.
Notes
Pat the shrimp dry to ensure the dressing adheres properly. Add avocado last to prevent browning. If meal-prepping, keep the dressing and avocado separate until serving time. Do not freeze or reheat this salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 6
- Protein: 22
Keywords: shrimp avocado salad, lime cilantro dressing, quick dinner, healthy salad, no cook recipe, weeknight dinner, gluten-free, dairy-free