Description
A refreshing salad featuring shrimp and avocado with a zesty lime dressing.
Ingredients
Scale
- 1 lb. cooked frozen shrimp, thawed
- 2 avocados, diced
- 3 T fresh-squeezed lime juice
- 1 tsp. ground cumin
- 1/2 tsp. finely ground sea salt
- 3 T extra-virgin olive oil
- 6 green onions, thickly sliced
Instructions
- Let shrimp thaw overnight in the fridge (or you can thaw them in the bag in cold water in the sink if you forget to plan ahead).
- Put thawed shrimp into a colander placed in the sink and let the shrimp drain well.
- If you’re in a hurry, drain shrimp and pat dry with paper towels.
- Whisk together the lime juice, cumin, and salt, then whisk in the olive oil a little at a time to make the dressing.
- Cut up the avocado into bite-sized chunks, put in a bowl large enough to hold all the ingredients, and toss with about half the dressing.
- Cut the green onions into thick slices.
- If the shrimp is still wet, pat dry with paper towels.
- Add the green onions and drained shrimp to the avocados and gently combine, adding as much additional dressing as you prefer.
- Season Shrimp and Avocado Salad to taste with more salt if desired (I didn’t add more).
Notes
- Thaw shrimp in the fridge overnight for best results.
- This salad is best served fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 100mg