Description
A refreshing and healthy salad featuring shrimp, avocado, and tomatoes, perfect for a light meal or appetizer.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium pot, bring salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.
- Serve immediately or chill in the refrigerator for 15-30 minutes to let the flavors meld.
Notes
- For added crunch, toss in some diced cucumber or bell peppers.
- Substitute lime juice with lemon juice for a different citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 200mg