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SALAD

*Shrimp and Avocado Salad

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*Shrimp and Avocado Salad

 

 

 

Ingredients:

 

– **Shrimp**: 1 lb (450g), peeled, deveined, and cooked
– **Avocados**: 2 ripe, diced
– **Cherry tomatoes**: 1 cup, halved (use a mix of red and yellow for color)
– **Cilantro**: 1/4 cup, chopped
– **Red onion**: 1/4 cup, finely chopped (optional)
– **Lime juice**: 2 tablespoons (freshly squeezed)
– **Olive oil**: 2 tablespoons
– **Salt and pepper**: to taste
– **Jalapeño**: 1, finely chopped (optional, for heat)
– **Garlic**: 1 clove, minced (optional)
– **Lemon wedges**: for serving

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Instructions:

 

1. **Prepare the Shrimp:**
– If your shrimp are not pre-cooked, boil or sauté them until they are pink and opaque. Let them cool slightly before adding to the salad.

2. **Mix the Salad:**
– In a large mixing bowl, combine the cooked shrimp, diced avocados, halved cherry tomatoes, chopped cilantro, and red onion (if using).

3. **Make the Dressing:**
– In a small bowl, whisk together the lime juice, olive oil, minced garlic (if using), salt, and pepper. If you want a bit of heat, add the finely chopped jalapeño to the dressing.

4. **Toss the Salad:**
– Pour the dressing over the shrimp and avocado mixture. Gently toss to combine, making sure everything is evenly coated. Be careful not to mash the avocados.

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5. **Serve:**
– Serve the salad immediately, garnished with extra cilantro if desired and lemon wedges on the side for squeezing over the salad.

This Shrimp and Avocado Salad is perfect for a quick lunch, a light dinner, or even as a side dish. It’s refreshing, healthy, and full of flavor. Enjoy! If you have more recipe requests or questions, feel free to ask.

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