Description
A light, refreshing, and protein-packed salad featuring juicy shrimp, creamy avocado, crisp veggies, and a zesty lemon dressing. Perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium heat with a drizzle of olive oil if using raw shrimp. Cook shrimp for 2 minutes per side until pink and opaque. Let cool slightly.
- In a large bowl, combine cucumber, cherry tomatoes, red onion, and cilantro.
- Add the cooked shrimp and sliced avocado to the bowl.
- Drizzle lemon juice and olive oil over the mixture.
- Season with salt and black pepper. Gently toss to combine.
- Chill for 10 minutes or serve immediately.
Notes
- Use fresh lemon juice for best flavor.
- Add avocado last to avoid mushiness.
- Chill the salad before serving for extra refreshment.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 165mg
Keywords: shrimp avocado salad, summer salad, healthy seafood salad, quick lunch recipe