Shrimp and Avocado Salad
A quick, no-cook salad combining juicy shrimp, creamy avocado, and bright lime for a healthy, flavorful meal that’s perfect for summer.
Equipment
- 1 Citrus Juicer
- 1 Sharp Chef’s Knife
- 3 Mixing Bowls (various sizes)
- 1 set – Measuring Spoons
Ingredients
- ¼ cup finely chopped red onion
- Juice of 2 fresh limes
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pound jumbo cooked shrimp peeled and roughly chopped
- 1 medium tomato cut into small cubes
- 1 medium Hass avocado diced (about 5 ounces)
- 1 jalapeño pepper deseeded and finely minced
- 1 tablespoon fresh cilantro chopped
Instructions
- Marinate the Red Onion: In a small bowl, combine the chopped red onion with the fresh lime juice, olive oil, kosher salt, and a pinch of black pepper. Stir well and let it rest for at least 5 minutes. This brief marination softens the onion’s sharpness and infuses it with bright citrus flavor.
- Prepare the Main Salad Ingredients: In a large mixing bowl, add the chopped cooked shrimp, diced avocado, cubed tomato, and finely minced jalapeño. Gently mix these ingredients to combine them evenly without mashing the avocado.
- Combine and Toss: Pour the marinated onion mixture into the large bowl with the shrimp and vegetables. Add the chopped cilantro, then gently fold everything together, ensuring the dressing coats all the ingredients nicely. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve Fresh: Transfer the salad to individual serving bowls or plates. Serve immediately for the freshest taste, or cover and refrigerate for up to a few hours to let the flavors meld.
Notes
- Shrimp Options: Use pre-cooked shrimp to keep this salad quick and easy. If using raw shrimp, cook them beforehand by boiling or sautéing until opaque.
- Avocado Tip: Choose ripe but firm avocados to ensure they hold their shape and texture in the salad.
- Spice Level: Adjust the amount of jalapeño or remove seeds entirely if you prefer a milder dish.
- Make Ahead: You can prep the marinated onions and chop ingredients ahead of time, but combine everything just before serving to keep the avocado fresh.
- Serving Suggestions: This salad works wonderfully as a light lunch or appetizer. Pair it with tortilla chips, serve over greens, or enjoy it as a filling for tacos or wraps.
