Description
celebrate summer with this vibrant Shrimp Avocado Salad, a perfect blend of fresh vegetables, creamy avocado, and tender shrimp. This dish is not only refreshing but also versatile; it’s ideal for picnics, light lunches, or as an impressive appetizer at dinner parties. The zesty cilantro dressing beautifully ties together the colorful ingredients, making every bite a flavorful experience. Whether you’re enjoying it solo or serving it alongside other dishes, this salad is sure to be a hit.
Ingredients
Scale
- 1 lb large raw shrimp (peeled and deveined)
- 2 ripe avocados (peeled, pitted, and sliced)
- 5 to 6 cups chopped romaine lettuce
- 1/2 lb Roma tomatoes (chopped)
- 1/2 English cucumber (sliced)
- 1/2 medium red onion (thinly sliced)
- 1 cup corn kernels (fresh or canned)
- 3 Tbsp olive oil
- Juice of 1 large lemon
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a medium bowl, combine shrimp with cajun spice, garlic, and salt. Marinate for a few minutes.
- Heat a non-stick pan over medium-high heat. Sauté the shrimp for about 2 minutes on each side until pink and cooked through. Remove from heat.
- In a large salad bowl or platter, layer the romaine lettuce first. Add the tomatoes, cucumbers, onions, corn, and top with cooked shrimp.
- Whisk together olive oil, lemon juice, cilantro, salt, and pepper in a small bowl. Drizzle over the salad and toss gently before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 210mg