Description
A light and refreshing salad featuring shrimp, avocado, and fresh vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup fresh salsa (store-bought or homemade)
- 2 cups mixed greens (optional, for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the heat and let them cool slightly.
- Once cooled, chop the shrimp into bite-sized pieces and set them aside.
- Dice the avocados, chop the red onion, and slice the cherry tomatoes and cucumber. Place all the vegetables in a large mixing bowl.
- Add the chopped shrimp to the bowl with the vegetables.
- In a small bowl, mix the fresh salsa with the lime juice. Add salt and pepper to taste.
- Pour the salsa dressing over the shrimp and vegetable mixture. Toss gently to combine and coat everything evenly.
- If desired, serve the salad on a bed of mixed greens. Garnish with fresh cilantro and serve immediately.
Notes
- This salad can be served immediately or chilled for an hour to meld the flavors.
- Great for meal prep; just keep the dressing separate until ready to serve.
- Feel free to add other vegetables or ingredients as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 200mg