Shrimp Avocado Salad
User Reviews
5.0
33 reviews
Excellent
Shrimp Avocado Salad
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Simple and delicious shrimp salad made with a healthy creamy homemade dressing. Ready in just 30 minutes.
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Ingredients
For the Dressing:
- 2/3 cup plain greek yogurt
- 1 Tablespoon extra virgin olive oil
- 1 lime (juice & zest)
- 1/4 cup fresh cilantro leaves finely minced
- 2/3 teaspoon kosher salt or to taste
- 1/3 teaspoon ground pepper or to taste
For the salad:
- 4 vine tomatoes chopped
- 2 garden cucumbers skin on or partially peeled, chopped
- 1/2 medium red onion thinly sliced
- 2 medium-ripe avocados peeled pitted and chopped
- 1 tablespoon olive oil
- 1 pound large raw shrimp peeled and deveined
- 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
- Substitutes:
- Storage:
- Place leftovers in a container and store them in the fridge for up to 3 days. Serve cold. I do not recommend freezing.
- Shrimp: to cut down on cooking time, you can use cooked shrimp. Just chop those up and add them to the salad along with the chopped veggies.
- Any bland oil in place of olive oil. Avocado oil will work great with this recipe
- Tomatoes: you can use cherry or grape tomatoes. They are sweet, crunchy, and perfect.
- Yogurt: Use any plain-tasting yogurt. I prefer Greek, but you can use any dairy-free yogurt.
- Use lemon in place of lime.
- Cucumber: use any you have handy or available
- Don't have lime salt? That's fine you can skip. Taste and adjust the salt consistency in the salad
Nutrition Information
Show Details
Calories
383kcal
(19%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Cholesterol
287mg
(96%)
Sodium
1292mg
(54%)
Potassium
858mg
(25%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
322IU
(6%)
Vitamin C
21mg
(23%)
Calcium
237mg
(24%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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