Description
A quick and filling shrimp salad that is creamy, high in protein, and low in carbs, making it an excellent choice for a light meal or appetizer.
Ingredients
Base Ingredients
- 1 pound shrimp, cooked and cooled (Use medium to large shrimp for the best texture.)
- 1 large avocado (Mashed for creaminess.)
- 1 cup cucumber, diced (For crunch and freshness.)
- 1/2 cup red onion or green onion, diced (For a little bite.)
- 1/4 cup cilantro or parsley, chopped (Choose based on preference.)
- 1 each lime or lemon, juiced (To brighten flavors.)
- 1/2 cup optional extras (cherry tomatoes, celery, bell pepper, arugula) (Add based on your preference or what’s available.)
Dressing Options
- 1 each avocado lime dressing (Mash avocado, mix with lime juice, olive oil, salt, and pepper.)
- 1 cup Greek yogurt dressing (Mix Greek yogurt with lemon, Dijon, and herbs.)
- 1 each mayo-based dressing (Mix mayo with lemon juice and celery salt.)
- 1 each dairy-free dressing (Combine olive oil, lime, and tahini.)
Instructions
Preparation
- Cook the shrimp using your preferred method (poach, sauté, or grill) until just pink, then cool quickly.
- Chop the cucumber, onion, and any optional extras, keeping everything roughly the same size for even bites.
- Mash the avocado with lime juice, olive oil, salt, and pepper in a bowl. Add a hint of water if needed to get the right consistency.
Combine Ingredients
- In a large bowl, gently toss the cooled shrimp and chopped vegetables with the avocado dressing. Adjust salt or lime to taste.
- Let the salad sit for about 5 minutes before serving to meld the flavors.
Notes
Avocado browns quickly; to prevent this, add lime juice and store leftover dressing and salad base separately until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Cuisine: American, Mediterranean