This light and simple Shrimp Avocado Salad uses only a few simple ingredients with a zesty lime olive oil dressing that adds a burst of fresh flavor!
If you’re looking for a high protein, high fat type of salad that’s still loaded with lots of nutrition, I think you’re going to love this Shrimp Avocado Salad. I usually make this in the summer because it has really light and fresh flavors that’s perfect for a picnic or barbecue. But since a lot of people I know are doing the ketogenic diet and looking for more low-carb ideas, I thought this salad would be very fitting this time of year!
How to make shrimp avocado salad
First, cook the shrimp. You’ll just want to use olive oil, salt and pepper and cook until it’s opaque and pink. You can also skip this step and just buy cooked shrimp. But I prefer buying raw shrimp and cooking it myself. Allow the shrimp to cool while you’re making the dressing.
Also, if you get any excess liquid from cooking the shrimp like I did, just discard it when you transfer the shrimp to the salad.
To make the dressing
Use a large bowl that will be big enough to mix the entire salad in. This way you’ll have less dishes to clean (which is seriously an integral part of how I develop recipes haha). Mama aint got time for too many dishes! Just use a whisk or fork to combine the dressing ingredients together.
I used equal parts of extra virgin olive oil and fresh squeezed lime juice, along with some cumin. If you don’t like the taste of cumin, you can definitely skip that. If you’re unsure about the taste of cumin, it has a Mexican flavor to it and it’s seriously my top 5 spices I love to use (which you might have figured out by now). Then, just add salt and pepper. And that’s the dressing magic that brings the whole dish together!
To assemble the salad
Then it’s just about assembling the salad. I like to cut the shrimp into thirds so every bite has a little bit of all the ingredients. But you can also leave them whole if you prefer. Then give it all a gentle toss because we want to incorporate all the flavors together but we don’t want to smash the avocado and accidentally turn this into guacamole. That’ wouldn’t be the end of the world, but still not the point…haha!
I’m just gonna be it out there now. This salad doesn’t look pretty when it’s all mixed. That’s because the cilantro really coats everything so you can’t see the vibrant colors of the shrimp, avocados and red onions. But I assure you to the taste is vibrant and will be worth it! I still love you ugly tasty salad!
To serve the shrimp avocado salad
You can definitely serve it as it. We love to add the salad to butter lettuce or iceberg lettuce to make little lettuce cups. It’s more fun that way, and it’s also more nutritious since you’re adding more servings of vegetables in every crunchy bite. Plus there’s something about hand held salads that is just super appealing for kids and grown-ups (that’s me!)
This shrimp avocado salad is one of my favorite easy salads to make when I’m having company because I’ve got lots of fans of the shrimp and avocado combo! The mix of the lime juice, cumin and the cilantro give it a Mexican vibe, but the taste is not too potent for any picky eaters. The salad is low-carb, high-protein and totally medium in effort…actually it’s quite possibly my easiest effortless salad!
If you’ve tried this healthy-ish feel good Shrimp Avocado Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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Shrimp Avocado Salad
- 1 lb. shrimp thawed, drained and patted dry with paper towel
- 1 tablespoon olive oil
- 1.5 avocados diced
- Salt and pepper to taste
- 1-2 tablespoon red onions small diced
- 1 tablespoon fresh chopped cilantro
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh-squeezed lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon Fresh cracked pepper
- To cook the shrimp, heat olive oil in a large pan over medium heat. Add the shrimp, sprinkle with salt and pepper, and cook until the shrimp is opaque, about 2-3 minutes per side. Remove from heat and allow to cool to room temperature.
- To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin and salt.
- Transfer the cooked shrimp on top of the dressing, add the avocados, red onions and cilantro. Gently combine all the ingredients with the dressing in the bowl.
- Serve at room temperature or chilled on its own or with butter lettuce.