Shrimp Avocado Salad

5 from 2 votes

This shrimp avocado salad is fresh, zesty, and full of crisp vegetables, creamy avocado, and chilled shrimp tossed in a simple lime dressing. It is a quick low carb lunch or light dinner ready in 20 minutes.

Prep Time20

Total Time20

Course: Appetizer, Lunch, Salad, Side Dish

Cuisine: American

Servings:

Author: Easy Low Carb

Equipment

Large Bowl

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
1½ 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 to 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.
Keep leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition