Shrimp Avocado Salad
User Reviews
5
Shrimp Avocado Salad
Description
This salad combines large shrimp marinated briefly with lemon salt and garlic powder, then quickly sautéed to just opaque and chopped. The fresh vegetables include chopped vine tomatoes, cucumbers with skin, thinly sliced red onion, and medium-ripe avocado chunks. The dressing made with plain Greek yogurt, olive oil, lime juice and zest, cilantro, salt, and pepper adds tanginess and herbal brightness.
The final assembly involves tossing the diced shrimp and vegetables with the prepared dressing, creating a mix of creamy avocado, crisp vegetables, and soft shrimp bites. The flavors contrast nicely while the lime and yogurt dressing adds moisture and zing.
Leftovers keep well refrigerated for up to 3 days and should be served cold. The recipe suggests flexibility with ingredient substitutions like using cooked shrimp for faster prep, different tomato varieties, or yogurt types. Skipping lime salt is acceptable as long as salt is adjusted to taste.
Ingredients
For the Dressing:
- 2/3 cup yogurt plain, Greek
- 1 Tablespoon extra virgin olive oil
- 1 lime juice and zest
- 1/4 cup cilantro finely minced, fresh leaves
- 2/3 teaspoon kosher salt or to taste
- 1/3 teaspoon black pepper or to taste, ground
For the salad:
- 4 vine tomatoes chopped
- 2 cucumbers skin on or partially peeled, chopped, garden variety
- 1/2 red onion medium, thinly sliced
- 2 avocado pitted and chopped, medium-ripe; peeled
- 1 tablespoon olive oil
- 1 pound Shrimp peeled and deveined, large raw
- 1 teaspoon lemon salt
- 1 teaspoon garlic powder
Instructions
- Add all the dressing ingredients to a bowl (2/3 cup plain Greek yogurt, 1 Tablespoon extra virgin olive oil, 1 lime (juice & zest), 1/4 cup fresh cilantro leaves, 2/3 teaspoon kosher salt, and 1/3 teaspoon ground pepper) whisk well, and set aside.
- Place the 1 pound large raw shrimp into a bowl, add 1 teaspoon lemon salt and 1 teaspoon garlic powder. Mix well and let them marinate in the refrigerator for 10 minutes.
- While the shrimp are marinating, chop the veggies. (4 vine tomatoes, 2 garden cucumbers, 1/2 medium red onion thinly sliced, and 2 medium-ripe avocados peeled).
- Next, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes, until just beginning to turn pink and opaque.
- Flip and cook for 1-2 minutes more. Set aside to cool, and once ready to handle, chop into bite-size pieces.
- In a large salad bowl, combine tomatoes, cucumbers, onion, avocado, and chopped shrimp.
- Drizzle the dressing all over the salad. Toss well to evenly coat. Enjoy.
Notes
- Store leftovers in a refrigerator container for up to 3 days; serve cold.
- Using pre-cooked shrimp cuts down prep time; just chop and mix with salad.
- Any mild oil can substitute olive oil; avocado oil works well.
- Cherry or grape tomatoes can replace vine tomatoes for a sweeter crunch.
- Any plain yogurt will work for the dressing including dairy-free options.
- Lime juice can be used in place of lime salt; adjust salt to taste if skipping lime salt.
- Use any available cucumber variety; peeling partially or fully is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 287mg | 96% |
| Sodium | 1292mg | 54% |
| Potassium | 858mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 237mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
