Cilantro Lime Avocado Shrimp Salad
User Reviews
5
Cilantro Lime Avocado Shrimp Salad
Description
This salad starts by marinating chopped red onions in avocado oil, fresh lime juice, chopped cilantro, salt, and black pepper, softening the onion’s sharpness and blending flavors. Shrimp can be cooked fresh or thawed from frozen, then seasoned and quickly sautéed before being chilled. The salad’s base includes cubed ripe avocados, steamed edamame for a firm bite, and crunchy red bell peppers, all combined in a bowl. The marinated onion dressing is then poured over the vegetables before folding in the chilled shrimp. The final salad is tossed gently to evenly distribute flavors and served cold.
The result is a refreshing and balanced salad featuring creamy avocado and tender shrimp, accented by citrus brightness and fresh cilantro. It fits well as a light lunch or starter, offering a mix of textures and subtle spice from optional cumin. Lime wedges are reserved for additional garnish and fresh acidity. Serving suggestions include chilling the salad for an hour or two to enhance flavors, although it is best consumed on the day of preparation due to avocado browning.
Ingredients
- ⅓ cup onion red, chopped
- 1 TBSP avocado oil
- 3 lime 2 + 1/2 juiced, remainder cut into wedges
- ¼ cup cilantro plus extra to taste, chopped
- ½ tsp salt
- ⅛ tsp black pepper
- cumin optional, pinch
- 12 oz Shrimp (see instructions)
- 2 avocado ripe
- 1 cup edamame shelled, steamed
- ¼ cup red bell pepper chopped
Instructions
- Combine chopped red onion with avocado oil, juice of 2 and a half limes, fresh cilantro, salt, and pepper. Marinate for 10-15 minutes while you prep the rest of the salad. I decided to marinate the onions in the dressing because marinated onion makes everything more magical! It also cuts the "bite" of the raw onion, allowing the flavors to really shine through!
- You have a few choices with the shrimp here. You can cook it from fresh or frozen, use fresh pre-cooked shrimp (often labeled shrimp cocktail shrimp) from your grocer's seafood counter. I like to thaw frozen shrimp, season with salt and paprika, and quickly sauté/steam them with a little bit of oil and water. After I chop them into bite sized pieces and pop them in a bowl in the fridge to chill while I make the rest of the salad.
- Peel and cube your avocados and combine with steamed edamame and chopped bell pepper in a medium-large bowl. Pour your marinated onion dressing over the veggies and add your chilled shrimp. Toss gently to coat and add any additional seasoning you'd like! More salt and pepper are welcome if you prefer it and extra chopped cilantro makes a pretty garnish. Dig in right away!
Notes
- Marinate the onions in the dressing to mellow their bite and enhance overall flavor.
- Shrimp can be cooked fresh, thawed from frozen, or pre-cooked; season before sautéing.
- Chilling the salad for an hour or two intensifies flavor, but it's best eaten the same day to avoid avocado browning.
- Use ripe avocados to ensure creamy texture and gentle flavor in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 214mg | 71% |
| Sodium | 963mg | 40% |
| Potassium | 814mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 43.6mg | 48% |
| Calcium | 179mg | 18% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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