Shrimp Avocado Salad Citrus (Printable)
Refreshing combination of succulent shrimp, creamy avocado, and crisp vegetables with zesty citrus dressing.
# What You Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables & Fruit
02 - 2 ripe avocados, diced
03 - 5 oz cherry tomatoes, halved
04 - 3.5 oz cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 2 cups mixed salad greens or baby spinach
→ Fresh Herbs
07 - 2 tbsp fresh cilantro or parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - Juice of 1 lime
10 - 1 tsp honey
11 - 1 garlic clove, minced
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
→ Optional
14 - 1 small jalapeño, thinly sliced
# How-To:
01 - Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp, cooking for 2 to 3 minutes until they turn pink and become opaque throughout. Drain immediately and transfer to a bowl of ice water to halt the cooking process. Once chilled, drain again and pat the shrimp dry with paper towels.
02 - In a large mixing bowl, layer the salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro. Gently fold in the diced avocado and cooled shrimp, taking care not to mash the avocado.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, minced garlic, salt, and black pepper until the mixture is fully emulsified and uniform in consistency.
04 - Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. If desired, add thinly sliced jalapeño at this stage for a spicy kick.
05 - Plate the salad immediately while the shrimp are still cool and the avocado is fresh. Garnish with additional herbs if desired and serve alongside crusty bread or pita chips for a heartier presentation.
# Expert Advice:
01 -
- It comes together in the time it takes to boil water and sip a glass of something cold.
- The lime honey dressing tastes like something from a coastal restaurant but requires zero technique.
- It is naturally gluten free, low carb, and dairy free so you can serve it to almost anyone without overthinking.
02 -
- Avocado browning is the enemy of this salad so dress and serve within an hour or squeeze extra lime juice over exposed surfaces and press cling film directly against them.
- Salted water for boiling shrimp should taste like the sea, timid seasoning leaves the shrimp tasting flat no matter how good your dressing is.
03 -
- Pat the shrimp completely dry after the ice bath because wet shrimp dilutes the dressing and makes the salad watery at the bottom of the bowl.
- Mash half an avocado into the dressing before whisking for an incredibly creamy texture that clings to every single ingredient without needing extra oil.