A Salad That Tastes Like Sunshine
There are some dishes that just feel like a hug from summer itself – and this shrimp avocado salad is one of them. I first made it on a sweltering afternoon when even the thought of turning on the stove made me wilt. What emerged from my kitchen was something so fresh, so vibrant, it instantly lifted my spirits. The plump shrimp, creamy avocado, and zesty lime dressing came together in a way that felt like eating sunshine on a plate. Now it’s my go-to when I need something light yet satisfying, whether for a quick lunch or as a showstopping side at gatherings.
Ingredients You’ll Fall in Love With
- 1 lb large shrimp – peeled and deveined (I prefer wild-caught for their sweet, briny flavor)
- 2 ripe avocados – look for ones that yield slightly to gentle pressure
- 1 pint cherry tomatoes – halved (the burst of color makes me so happy!)
- 1/2 red onion – thinly sliced (soak in ice water for 5 minutes to mellow the bite)
- 1/4 cup fresh cilantro – roughly chopped (parsley works if you’re cilantro-averse)
- 1 lime – both zest and juice (trust me, you’ll want every drop)
- 2 tbsp extra virgin olive oil – the good stuff makes all the difference
- 1 tsp honey – just a kiss of sweetness to balance the tang
- Salt & pepper – to taste (I’m generous with the flaky sea salt here)
Let’s Make Some Magic
First, let’s give those shrimp the love they deserve. Pat them dry with paper towels – this helps them get that perfect sear. Heat a drizzle of olive oil in a skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer (don’t crowd them!). Sprinkle with a pinch of salt and pepper. Cook for about 2 minutes per side until they turn pink and slightly curled. Transfer to a plate to cool while you prep the rest.
Now for my favorite part: the avocado. Slice them in half, remove the pit, and use a spoon to scoop out perfect chunks directly into your serving bowl. Immediately drizzle with a bit of lime juice to keep them from browning – this little trick has saved many an avocado in my kitchen!
Toss in the cherry tomatoes, red onion, and cilantro. The colors alone will make you smile. In a small bowl, whisk together the remaining lime juice and zest, olive oil, honey, salt, and pepper. Taste and adjust – I often add an extra squeeze of lime because I adore that bright flavor.
Pro Tips, Variations, and Substitutions
This shrimp avocado salad is wonderfully versatile, so don’t be afraid to make it your own! Here are some ideas to customize it:
- Protein Swap: If shrimp isn’t your thing, grilled chicken or even flaked salmon would work beautifully.
- Extra Crunch: Toss in some toasted pine nuts, pepitas, or even crumbled bacon for added texture.
- Citrus Twist: Swap lime juice for lemon or even a splash of orange juice for a sweeter note.
- Spice It Up: A pinch of red pepper flakes or a dash of hot sauce can give this salad a nice kick.
What to Serve It With
This refreshing salad is fantastic on its own, but it also pairs wonderfully with:
- Warm, crusty bread or garlic toast for soaking up the dressing.
- A chilled glass of Sauvignon Blanc or a light beer for a summery meal.
- Grilled corn on the cob or a simple quinoa salad for a heartier spread.
Storage and Reheating Tips
Since avocado can brown quickly, this salad is best enjoyed fresh. But if you need to store leftovers:
- Short-Term: Keep in an airtight container in the fridge for up to a day. A squeeze of extra lime juice can help slow browning.
- Prep Ahead: If making in advance, store the dressing and salad separately, then toss just before serving.
- No Reheating Needed: This dish is meant to be served cold—just give it a quick stir before enjoying again.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just thaw them completely, pat dry, and cook as directed. Frozen shrimp can be just as tasty as fresh.
How do I keep the avocado from turning brown?
The lime juice in the dressing helps, but if prepping ahead, store the avocado separately and add it last.
Is this salad gluten-free?
Yes! As long as your dressing and ingredients are gluten-free, this salad is naturally safe for gluten-free diets.
Can I make it dairy-free?
Easily! Just skip the optional feta or swap it for a dairy-free alternative.
Final Thoughts
There’s something so satisfying about a dish that’s both light and full of flavor—and this shrimp avocado salad delivers just that. Whether you’re serving it for a quick lunch, a summer picnic, or a fancy dinner starter, it’s sure to impress. The creamy avocado, juicy shrimp, and zesty dressing come together in perfect harmony, making every bite a little celebration of fresh ingredients. I hope you love it as much as I do—happy eating!
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Shrimp Avocado Salad
Description
A refreshing and protein-packed salad with juicy shrimp, creamy avocado, and crisp vegetables.
Ingredients
For the Crust:
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
1. Prepare the Crust:
- In a large bowl, combine the shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine. Serve immediately.
Notes
You can customize the seasonings to taste.
