Shrimp Avocado Cucumber Salad
A refreshing and light salad perfect for summer lunches, featuring succulent shrimp, creamy avocado, and crisp cucumber all brought together with a zesty lime dressing.
Equipment
- 1 Skillet
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad
- 1 pound shrimp peeled and deveined
- 2 avocados diced
- 1 large cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh cilantro chopped
Lime Dressing
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Heat a skillet over medium-high heat. Add olive oil, then the shrimp. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove from the skillet and let cool.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Set aside.
- In a large mixing bowl, combine the cooled shrimp, diced avocados, cucumber, red onion, and cilantro. Gently toss to combine.
- Drizzle the lime dressing over the salad. Toss gently to ensure all ingredients are coated with the dressing.
- Transfer the salad to a serving platter. Garnish with additional cilantro if desired. Serve immediately or refrigerate for up to 30 minutes to chill.
- Store any leftover salad in an airtight container in the refrigerator. Best consumed within 2 days.
Notes
Pro Tips: Use fresh shrimp for the best flavor and texture. Ingredient Substitutions: You can use grilled chicken instead of shrimp for a different protein option. How to Serve: Serve chilled for a refreshing meal. Storage & Freshness: Keep avocado from browning by tossing it in lime juice. Make-Ahead Tips: Prepare the dressing and chop the vegetables ahead of time for easy assembly later.