DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipesstation

Healthy Avocado Shrimp Salad Fresh and Flavorful Mix

by
- 1 pound large shrimp, peeled and deveined - 2 ripe avocados, diced into bite-sized cubes - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 2 tablespoons extra virgin olive oil - 1 tablespoon freshly squeezed lime juice - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Optional: Sliced radishes for garnish You need a mix of fresh ingredients to make this salad shine. Start with shrimp. I like to use one pound of large shrimp for a good bite. Make sure they are peeled and deveined for easy eating. Avocados bring creaminess. Two ripe avocados, diced into cubes, add great texture. Cherry tomatoes add a burst of flavor. Halve one cup and toss them in. A cucumber gives a refreshing crunch. Dice one cucumber and add it to the bowl. For some sharpness, chop a quarter of a red onion finely. Fresh cilantro brightens the dish. Use a quarter cup and chop it well. Next, you need a simple dressing. Combine two tablespoons of extra virgin olive oil with one tablespoon of lime juice. Add half a teaspoon of garlic powder for depth. Season with salt and black pepper to taste. For a fun touch, slice some radishes to garnish the salad. They add color and a nice crunch. All these ingredients come together in the Healthy Avocado Shrimp Salad. You can find the full recipe listed above. To start, cook the shrimp in boiling water. Bring a pot of salted water to a rolling boil. Add the shrimp and let them cook for about 2-3 minutes. You will know they are done when they turn pink and opaque. Once cooked, drain the shrimp and rinse them under cold running water. This stops the cooking process. Set the shrimp aside to cool completely. Next, let's make the dressing. You will need a few simple ingredients: extra virgin olive oil, freshly squeezed lime juice, garlic powder, salt, and pepper. In a small mixing bowl, whisk together these ingredients. Make sure to taste the dressing. Adjust the seasoning if you want more flavor. A well-balanced dressing makes your salad pop. Now it’s time to combine all the salad ingredients. In a large mixing bowl, carefully add the cooled shrimp, diced avocados, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh cilantro. Use a gentle folding motion to mix the ingredients together. Be careful not to mash the avocados. We want them to stay in nice, chunky pieces. Once your salad is assembled, drizzle the dressing over the mixture. Gently toss everything together. Make sure every bite is coated but avoid crushing the avocados. For the best flavor, let the salad chill in the refrigerator for at least 15 minutes. This allows the flavors to blend well. You can serve it chilled or at room temperature. For a fun touch, feel free to add sliced radishes on top for crunch. For the full recipe, check out the details above. To get the best texture, avoid mashing the avocados. You want those creamy cubes intact. Gently fold them into the salad when mixing. This keeps the dish fresh and appealing. Cooling the shrimp properly is also key. After cooking, rinse them under cold water right away. This stops the cooking process. It helps keep the shrimp tender and juicy. Spices and herbs can boost flavor. Consider adding paprika for a smoky taste or a pinch of cayenne for heat. Fresh dill or parsley can elevate the dish. Always adjust seasoning to your liking. A little salt can go a long way, so taste as you go. For an eye-catching look, serve in elegant bowls or on colorful platters. A large bowl allows guests to help themselves. Use vibrant plates to make the colors pop. Garnish with extra cilantro or lime wedges. This adds a fresh touch and brightens the dish. You can also sprinkle some sliced radishes on top for a crunch that looks great! For the full recipe, check out the details above. {{image_4}} You can change the shrimp in this salad if you want. Try using crab or scallops instead. If you prefer a different protein, grilled chicken or tofu works well too. For veggies, mix in bell peppers or radishes for extra crunch. You can also add fresh herbs like dill or basil for a twist of flavor. The dressing can be fun to change up! For a creamy option, use Greek yogurt instead of oil. This adds a nice texture and tang. If you like some heat, sprinkle in chili flakes or a dash of hot sauce. This will give your salad a spicy kick that wakes up the taste buds. Want to make it gluten-free? This salad is naturally gluten-free, so you’re all set! For a low-carb option, skip the tomatoes or cucumbers. If you're vegan, swap the shrimp for chickpeas or lentils. Use a plant-based yogurt for the dressing. These changes keep the salad tasty and healthy for everyone. If you want to explore more, check out the Full Recipe for detailed steps and tips! To keep your leftover salad fresh, store it in an airtight container. This helps keep moisture out. Always use a container that seals well, like glass or hard plastic. These containers help maintain the salad's taste and texture. If you want to keep the salad longer, store the dressing separately. This keeps the salad from getting soggy. When ready to eat, just pour the dressing on top and mix it gently. The salad stays fresh for about 1 to 2 days in the refrigerator. After that, the ingredients may begin to lose their quality. Signs your salad has spoiled include a bad smell, discoloration, or a slimy texture. If you notice any of these signs, it's best to throw it away. I don't recommend reheating this salad. The shrimp can lose their flavor and texture when heated. Plus, reheating can make the avocado mushy. If you do want to warm it up, be very gentle. Use low heat and only for a short time. This way, you can try to keep the avocado's creamy texture intact. For the best taste, enjoy the salad cold. Yes, you can use frozen shrimp for this recipe. Frozen shrimp are often just as fresh as fresh shrimp. They are frozen soon after being caught. This keeps their taste and texture intact. When using frozen shrimp, thaw them first. You can do this by letting them sit in the fridge overnight or placing them in cold water for about 30 minutes. Just make sure to drain them well before cooking. This will help avoid extra water in your salad. To make your salad more filling, consider adding grains or legumes. Quinoa, brown rice, or farro can add bulk and make the dish heartier. You can also add beans like black beans or chickpeas. These options are healthy and will keep you satisfied longer. Just remember to adjust the dressing to balance the flavors. Avocado and shrimp both offer great health benefits. Avocados are rich in healthy fats, fiber, and vitamins. They help support heart health and improve digestion. Shrimp is low in calories and high in protein. It also contains important nutrients like selenium and vitamin B12. Together, they make a nutritious and tasty meal. This salad can last in the refrigerator for about two days. Keep it in an airtight container to maintain freshness. However, the avocados may brown a bit over time. To slow this down, you can add extra lime juice before storing. This helps keep the color and taste brighter. Yes, you can make this salad ahead of time. You can prepare the shrimp and chop the veggies early. Just wait to add the dressing until you are ready to serve. This way, the salad stays fresh and crunchy. You can store it in the fridge for up to two days. For the full recipe, check out the complete instructions above. This post covers a delicious shrimp and avocado salad. You learned about each ingredient, how to cook shrimp, and mix everything together. I shared tips for the best texture and flavor. You also explored ways to modify the recipe to fit your taste. Remember to store leftovers properly to keep them fresh. With these insights, you can make a tasty salad any time. Enjoy experimenting and personalizing your dish for anyone who tries it!
Save It Jump to Recipe

Looking for a light meal that bursts with fresh flavors? This Healthy Avocado Shrimp Salad combines succulent shrimp, creamy avocados, and crisp veggies for a dish that’s both tasty and nutritious. Packed with protein and healthy fats, it’s perfect for any time of the day. Join me as we dive into the easy steps to create this refreshing salad—your taste buds will thank you!

Ingredients

List of Ingredients

– 1 pound large shrimp, peeled and deveined

– 2 ripe avocados, diced into bite-sized cubes

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1/4 red onion, finely chopped

– 1/4 cup fresh cilantro, chopped

– 2 tablespoons extra virgin olive oil

– 1 tablespoon freshly squeezed lime juice

– 1/2 teaspoon garlic powder

– Salt and freshly ground black pepper to taste

– Optional: Sliced radishes for garnish

You need a mix of fresh ingredients to make this salad shine. Start with shrimp. I like to use one pound of large shrimp for a good bite. Make sure they are peeled and deveined for easy eating. Avocados bring creaminess. Two ripe avocados, diced into cubes, add great texture.

Cherry tomatoes add a burst of flavor. Halve one cup and toss them in. A cucumber gives a refreshing crunch. Dice one cucumber and add it to the bowl. For some sharpness, chop a quarter of a red onion finely.

Fresh cilantro brightens the dish. Use a quarter cup and chop it well. Next, you need a simple dressing. Combine two tablespoons of extra virgin olive oil with one tablespoon of lime juice. Add half a teaspoon of garlic powder for depth. Season with salt and black pepper to taste.

For a fun touch, slice some radishes to garnish the salad. They add color and a nice crunch. All these ingredients come together in the Healthy Avocado Shrimp Salad. You can find the full recipe listed above.

Step-by-Step Instructions

Preparing the Shrimp

To start, cook the shrimp in boiling water. Bring a pot of salted water to a rolling boil. Add the shrimp and let them cook for about 2-3 minutes. You will know they are done when they turn pink and opaque. Once cooked, drain the shrimp and rinse them under cold running water. This stops the cooking process. Set the shrimp aside to cool completely.

Making the Dressing

Next, let’s make the dressing. You will need a few simple ingredients: extra virgin olive oil, freshly squeezed lime juice, garlic powder, salt, and pepper. In a small mixing bowl, whisk together these ingredients. Make sure to taste the dressing. Adjust the seasoning if you want more flavor. A well-balanced dressing makes your salad pop.

Assembling the Salad

Now it’s time to combine all the salad ingredients. In a large mixing bowl, carefully add the cooled shrimp, diced avocados, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh cilantro. Use a gentle folding motion to mix the ingredients together. Be careful not to mash the avocados. We want them to stay in nice, chunky pieces.

Serving Suggestions

Once your salad is assembled, drizzle the dressing over the mixture. Gently toss everything together. Make sure every bite is coated but avoid crushing the avocados. For the best flavor, let the salad chill in the refrigerator for at least 15 minutes. This allows the flavors to blend well. You can serve it chilled or at room temperature. For a fun touch, feel free to add sliced radishes on top for crunch.

For the full recipe, check out the details above.

Tips & Tricks

Perfecting the Texture

To get the best texture, avoid mashing the avocados. You want those creamy cubes intact. Gently fold them into the salad when mixing. This keeps the dish fresh and appealing.

Cooling the shrimp properly is also key. After cooking, rinse them under cold water right away. This stops the cooking process. It helps keep the shrimp tender and juicy.

Flavor Enhancements

Spices and herbs can boost flavor. Consider adding paprika for a smoky taste or a pinch of cayenne for heat. Fresh dill or parsley can elevate the dish. Always adjust seasoning to your liking. A little salt can go a long way, so taste as you go.

Presentation Ideas

For an eye-catching look, serve in elegant bowls or on colorful platters. A large bowl allows guests to help themselves. Use vibrant plates to make the colors pop.

Garnish with extra cilantro or lime wedges. This adds a fresh touch and brightens the dish. You can also sprinkle some sliced radishes on top for a crunch that looks great!

For the full recipe, check out the details above.

Variations

Alternative Ingredients

You can change the shrimp in this salad if you want. Try using crab or scallops instead. If you prefer a different protein, grilled chicken or tofu works well too. For veggies, mix in bell peppers or radishes for extra crunch. You can also add fresh herbs like dill or basil for a twist of flavor.

Dressing Variations

The dressing can be fun to change up! For a creamy option, use Greek yogurt instead of oil. This adds a nice texture and tang. If you like some heat, sprinkle in chili flakes or a dash of hot sauce. This will give your salad a spicy kick that wakes up the taste buds.

Dietary Adjustments

Want to make it gluten-free? This salad is naturally gluten-free, so you’re all set! For a low-carb option, skip the tomatoes or cucumbers. If you’re vegan, swap the shrimp for chickpeas or lentils. Use a plant-based yogurt for the dressing. These changes keep the salad tasty and healthy for everyone.

If you want to explore more, check out the Full Recipe for detailed steps and tips!

Storage Info

Best Practices for Storage

To keep your leftover salad fresh, store it in an airtight container. This helps keep moisture out. Always use a container that seals well, like glass or hard plastic. These containers help maintain the salad’s taste and texture.

If you want to keep the salad longer, store the dressing separately. This keeps the salad from getting soggy. When ready to eat, just pour the dressing on top and mix it gently.

Shelf Life

The salad stays fresh for about 1 to 2 days in the refrigerator. After that, the ingredients may begin to lose their quality. Signs your salad has spoiled include a bad smell, discoloration, or a slimy texture. If you notice any of these signs, it’s best to throw it away.

Reheating Tips

I don’t recommend reheating this salad. The shrimp can lose their flavor and texture when heated. Plus, reheating can make the avocado mushy. If you do want to warm it up, be very gentle. Use low heat and only for a short time. This way, you can try to keep the avocado’s creamy texture intact. For the best taste, enjoy the salad cold.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for this recipe. Frozen shrimp are often just as fresh as fresh shrimp. They are frozen soon after being caught. This keeps their taste and texture intact. When using frozen shrimp, thaw them first. You can do this by letting them sit in the fridge overnight or placing them in cold water for about 30 minutes. Just make sure to drain them well before cooking. This will help avoid extra water in your salad.

How can I make the salad more filling?

To make your salad more filling, consider adding grains or legumes. Quinoa, brown rice, or farro can add bulk and make the dish heartier. You can also add beans like black beans or chickpeas. These options are healthy and will keep you satisfied longer. Just remember to adjust the dressing to balance the flavors.

What are the health benefits of avocado and shrimp?

Avocado and shrimp both offer great health benefits. Avocados are rich in healthy fats, fiber, and vitamins. They help support heart health and improve digestion. Shrimp is low in calories and high in protein. It also contains important nutrients like selenium and vitamin B12. Together, they make a nutritious and tasty meal.

How long does this salad last in the refrigerator?

This salad can last in the refrigerator for about two days. Keep it in an airtight container to maintain freshness. However, the avocados may brown a bit over time. To slow this down, you can add extra lime juice before storing. This helps keep the color and taste brighter.

Can this salad be made ahead of time?

Yes, you can make this salad ahead of time. You can prepare the shrimp and chop the veggies early. Just wait to add the dressing until you are ready to serve. This way, the salad stays fresh and crunchy. You can store it in the fridge for up to two days. For the full recipe, check out the complete instructions above.

This post covers a delicious shrimp and avocado salad. You learned about each ingredient, how to cook shrimp, and mix everything together. I shared tips for the best texture and flavor. You also explored ways to modify the recipe to fit your taste. Remember to store leftovers properly to keep them fresh. With these insights, you can make a tasty salad any time. Enjoy experimenting and personalizing your dish for anyone who tries it!

- 1 pound large shrimp, peeled and deveined - 2 ripe avocados, diced into bite-sized cubes - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 2 tablespoons extra virgin olive oil - 1 tablespoon freshly squeezed lime juice - 1/2 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Optional: Sliced radishes for garnish You need a mix of fresh ingredients to make this salad shine. Start with shrimp. I like to use one pound of large shrimp for a good bite. Make sure they are peeled and deveined for easy eating. Avocados bring creaminess. Two ripe avocados, diced into cubes, add great texture. Cherry tomatoes add a burst of flavor. Halve one cup and toss them in. A cucumber gives a refreshing crunch. Dice one cucumber and add it to the bowl. For some sharpness, chop a quarter of a red onion finely. Fresh cilantro brightens the dish. Use a quarter cup and chop it well. Next, you need a simple dressing. Combine two tablespoons of extra virgin olive oil with one tablespoon of lime juice. Add half a teaspoon of garlic powder for depth. Season with salt and black pepper to taste. For a fun touch, slice some radishes to garnish the salad. They add color and a nice crunch. All these ingredients come together in the Healthy Avocado Shrimp Salad. You can find the full recipe listed above. To start, cook the shrimp in boiling water. Bring a pot of salted water to a rolling boil. Add the shrimp and let them cook for about 2-3 minutes. You will know they are done when they turn pink and opaque. Once cooked, drain the shrimp and rinse them under cold running water. This stops the cooking process. Set the shrimp aside to cool completely. Next, let's make the dressing. You will need a few simple ingredients: extra virgin olive oil, freshly squeezed lime juice, garlic powder, salt, and pepper. In a small mixing bowl, whisk together these ingredients. Make sure to taste the dressing. Adjust the seasoning if you want more flavor. A well-balanced dressing makes your salad pop. Now it’s time to combine all the salad ingredients. In a large mixing bowl, carefully add the cooled shrimp, diced avocados, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh cilantro. Use a gentle folding motion to mix the ingredients together. Be careful not to mash the avocados. We want them to stay in nice, chunky pieces. Once your salad is assembled, drizzle the dressing over the mixture. Gently toss everything together. Make sure every bite is coated but avoid crushing the avocados. For the best flavor, let the salad chill in the refrigerator for at least 15 minutes. This allows the flavors to blend well. You can serve it chilled or at room temperature. For a fun touch, feel free to add sliced radishes on top for crunch. For the full recipe, check out the details above. To get the best texture, avoid mashing the avocados. You want those creamy cubes intact. Gently fold them into the salad when mixing. This keeps the dish fresh and appealing. Cooling the shrimp properly is also key. After cooking, rinse them under cold water right away. This stops the cooking process. It helps keep the shrimp tender and juicy. Spices and herbs can boost flavor. Consider adding paprika for a smoky taste or a pinch of cayenne for heat. Fresh dill or parsley can elevate the dish. Always adjust seasoning to your liking. A little salt can go a long way, so taste as you go. For an eye-catching look, serve in elegant bowls or on colorful platters. A large bowl allows guests to help themselves. Use vibrant plates to make the colors pop. Garnish with extra cilantro or lime wedges. This adds a fresh touch and brightens the dish. You can also sprinkle some sliced radishes on top for a crunch that looks great! For the full recipe, check out the details above. {{image_4}} You can change the shrimp in this salad if you want. Try using crab or scallops instead. If you prefer a different protein, grilled chicken or tofu works well too. For veggies, mix in bell peppers or radishes for extra crunch. You can also add fresh herbs like dill or basil for a twist of flavor. The dressing can be fun to change up! For a creamy option, use Greek yogurt instead of oil. This adds a nice texture and tang. If you like some heat, sprinkle in chili flakes or a dash of hot sauce. This will give your salad a spicy kick that wakes up the taste buds. Want to make it gluten-free? This salad is naturally gluten-free, so you’re all set! For a low-carb option, skip the tomatoes or cucumbers. If you're vegan, swap the shrimp for chickpeas or lentils. Use a plant-based yogurt for the dressing. These changes keep the salad tasty and healthy for everyone. If you want to explore more, check out the Full Recipe for detailed steps and tips! To keep your leftover salad fresh, store it in an airtight container. This helps keep moisture out. Always use a container that seals well, like glass or hard plastic. These containers help maintain the salad's taste and texture. If you want to keep the salad longer, store the dressing separately. This keeps the salad from getting soggy. When ready to eat, just pour the dressing on top and mix it gently. The salad stays fresh for about 1 to 2 days in the refrigerator. After that, the ingredients may begin to lose their quality. Signs your salad has spoiled include a bad smell, discoloration, or a slimy texture. If you notice any of these signs, it's best to throw it away. I don't recommend reheating this salad. The shrimp can lose their flavor and texture when heated. Plus, reheating can make the avocado mushy. If you do want to warm it up, be very gentle. Use low heat and only for a short time. This way, you can try to keep the avocado's creamy texture intact. For the best taste, enjoy the salad cold. Yes, you can use frozen shrimp for this recipe. Frozen shrimp are often just as fresh as fresh shrimp. They are frozen soon after being caught. This keeps their taste and texture intact. When using frozen shrimp, thaw them first. You can do this by letting them sit in the fridge overnight or placing them in cold water for about 30 minutes. Just make sure to drain them well before cooking. This will help avoid extra water in your salad. To make your salad more filling, consider adding grains or legumes. Quinoa, brown rice, or farro can add bulk and make the dish heartier. You can also add beans like black beans or chickpeas. These options are healthy and will keep you satisfied longer. Just remember to adjust the dressing to balance the flavors. Avocado and shrimp both offer great health benefits. Avocados are rich in healthy fats, fiber, and vitamins. They help support heart health and improve digestion. Shrimp is low in calories and high in protein. It also contains important nutrients like selenium and vitamin B12. Together, they make a nutritious and tasty meal. This salad can last in the refrigerator for about two days. Keep it in an airtight container to maintain freshness. However, the avocados may brown a bit over time. To slow this down, you can add extra lime juice before storing. This helps keep the color and taste brighter. Yes, you can make this salad ahead of time. You can prepare the shrimp and chop the veggies early. Just wait to add the dressing until you are ready to serve. This way, the salad stays fresh and crunchy. You can store it in the fridge for up to two days. For the full recipe, check out the complete instructions above. This post covers a delicious shrimp and avocado salad. You learned about each ingredient, how to cook shrimp, and mix everything together. I shared tips for the best texture and flavor. You also explored ways to modify the recipe to fit your taste. Remember to store leftovers properly to keep them fresh. With these insights, you can make a tasty salad any time. Enjoy experimenting and personalizing your dish for anyone who tries it!

Healthy Avocado Shrimp Salad

Dive into a world of flavor with this Healthy Avocado Shrimp Salad! Combining juicy shrimp, creamy avocados, and fresh veggies, it's a nutritious dish perfect for any meal. Ready in minutes, this refreshing salad is packed with protein and healthy fats, making it both satisfying and delicious. Don’t miss the easy steps to create this vibrant dish—click to explore the full recipe and enjoy a burst of freshness today!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

2 ripe avocados, diced into bite-sized cubes

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lime juice

1/2 teaspoon garlic powder

Salt and freshly ground black pepper to taste

Optional: Sliced radishes for garnish

Instructions
 

Cook the Shrimp: Bring a pot of salted water to a rolling boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Once cooked, drain the shrimp and immediately rinse them under cold running water to halt the cooking process. Set aside to cool completely.

    Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lime juice, garlic powder, salt, and freshly ground black pepper. Taste and adjust the seasoning if necessary to suit your preference.

      Combine Ingredients: In a large mixing bowl, carefully combine the cooled shrimp, diced avocados, halved cherry tomatoes, diced cucumber, chopped red onion, and fresh cilantro. Use a gentle folding motion to avoid mashing the avocados.

        Dress the Salad: Drizzle the prepared dressing over the salad mixture. Gently toss all the ingredients together, ensuring everything is evenly coated with the dressing without compromising the integrity of the avocados.

          Chill and Serve: Allow the salad to chill in the refrigerator for a minimum of 15 minutes. This resting time helps to meld the flavors together beautifully. The salad can be served chilled or at room temperature, depending on your preference.

            Garnish if Desired: Just before serving, add sliced radishes on top of the salad for a delightful crunch and a vibrant touch of color.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                - Presentation Tips: For an eye-catching display, serve the salad in a large, elegant bowl or on a colorful platter. Consider garnishing with extra cilantro leaves and lime wedges around the edge for a fresh and appetizing look.

                  Leave a Comment

                  Recipe Rating