Description
A refreshing salad featuring shrimp and avocado, perfect for warm days and quick meals.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a skillet over medium heat.
- Cook shrimp until pink, about 2-3 minutes per side. Remove from heat.
- In a bowl, combine diced avocados, red onion, cherry tomatoes, and cilantro.
- Add cooked shrimp to the bowl.
- Squeeze lime juice over the mixture, season with salt and pepper, and toss gently.
Notes
Enjoy this salad chilled or at room temperature. For an extra touch, add feta cheese or a drizzle of balsamic glaze. Best served shortly after preparation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 100mg
Keywords: shrimp salad, avocado salad, summer salad, healthy salad, quick meal