Shrimp Avocado Salad
Shrimp avocado salad with cilantro lime dressing is fresh, flavorful, and perfect as a side or light low carb lunch.
Servings: 4
Equipment
Ingredients
- 8 ounces cooked medium shrimp peeled and chilled
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers sliced
- 1 avocado pitted and diced
- 2 tablespoons red onion finely diced
- 1 tablespoon fresh cilantro or parsley, finely chopped
- 1 ½ tablespoons fresh lime juice
- 2 tablespoons olive oil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- Chop shrimp into bite-sized pieces. Slice the tomatoes and cucumbers. Cut avocados in half, remove pits and dice.
- In a large bowl combine chopped shrimp, tomatoes, cucumbers, avocado, red onion and cilantro.
- Drizzle lime juice and olive oil over the salad. Season with salt and pepper. Gently toss to combine.
- Let stand 5-10 minutes before serving.
Notes
- Ripen avocados quickly by placing them in a paper bag with an apple or a banana overnight.
- To make ahead, prep the ingredients in advance (except avocados) and keep them chilled in the refrigerator. Then just chop the avocados and toss everything with the dressing just before serving.
Nutrition
Calories: 205kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 222mg | Potassium: 531mg | Fiber: 4g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg