Description
Enjoy a refreshing and nutritious salad that combines succulent shrimp, creamy avocado, and vibrant vegetables, all tossed in zesty lime juice.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
Instructions
- Rinse the shrimp under cold water and pat dry. Season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side until they are pink and opaque. Remove from heat.
- While the shrimp cools, chop the cherry tomatoes, red onion, avocado, and cilantro into small pieces.
- In a large bowl, combine cooked shrimp with chopped vegetables. Squeeze fresh lime juice over everything and drizzle with olive oil.
- Gently toss to mix all ingredients without mashing the avocados.
- Transfer to serving bowls or plates and garnish with additional cilantro or lime wedges if desired.
Nutrition
- Serving Size: 1 cup (approximately 220g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 200mg
Keywords: - For additional protein, consider adding black beans. - Serve over leafy greens or with tortilla chips for added crunch. - To prevent avocados from browning, add them just before serving.