A well-balanced shrimp and avocado salad loaded with friendly fats and colorful veggies bursting from every corner.
This shrimp and avocado salad packs a rainbow of fresh, good-for-you ingredients to catch your eye with every bite. A great way to add more vegetables to your diet without trying!
To make the salad is quite simple. The shrimp sautés in extra virgin olive oil, garlic and crushed red pepper flakes. It takes just five minutes to cook and the simple flavors create a combo you can easily use in other shrimp-based dishes as well.
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What ties all the flavors together is the cilantro lime dressing. Herby cilantro, freshly squeezed lime juice, a little extra virgin olive oil, red pepper flakes and cumin come together to make a light and satisfying dressing. The cumin is the secret to marrying the flavors together while bringing out the rich flavor of the cilantro. If you don’t like cilantro, try adding dried parsley. The flavor is milder, but will still make the dressing equally delicious!
Eat your Shrimp and Avocado Salad as a main course, or serve it as a side salad at lunch or dinner!
Shrimp and Avocado Salad with Light Cilantro Dressing
Shrimp and Avocado Salad with Light Cilantro Dressing
Megan Olson- Small bowl
- Whisk
- Medium skillet
- Large bowl
For the Salad:
- 4 cups romaine lettuce, chopped
- ½ cup red onion, sliced
- 1 cup cucumber, sliced
- ½ cup grape tomatoes, sliced in half
- 1 cup summer squash, diced
- 1 avocado, diced
For the Shrimp:
- ½ pound shrimp, deveined with tail removed
- 1 T extra virgin olive oil
- 1 T minced garlic
- ½ t crushed red pepper flakes
For the Dressing:
- 4 T extra virgin olive oil
- ½ t cumin
- 2 T cilantro leaves
- ¼ t crushed red pepper flakes
- 2 T lime juice
- In a small bowl, whisk together the ingredients for the dressing. Set in the refrigerator until ready to eat.
- Heat a medium skillet to medium-low heat and add the extra virgin olive oil, garlic and red pepper flakes for the shrimp. Cook 2-3 minutes, then add the shrimp. Cook 5 minutes until shrimp are opaque, stirring as needed.
- Prepare the salad by placing chopped romaine in a large bowl. Layer the veggies and shrimp lengthwise from left to right in the following order: grape tomatoes, summer squash, shrimp, avocado, red onion, cucumber.
- Serve immediately with cilantro lime dressing.
(You’ll Also Love: Zucchini Noodles with Coconut Lime Shrimp)
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