The Flourishing Abode

Shrimp & Avocado Salad: The Unexpected Twist That Brightens My Day

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Anjali Arora

Anjali Arora

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Salads

Did you know I once tried to make a fancy dinner—ended up with a mess, but this salad saved me. The smell of fresh shrimp, almost like a coastal breeze—bright, salty, a touch of garlic—fills the kitchen with a promise of summer. Avocado?

It’s not just creamy here, it’s almost velvety, melting in your mouth. I didn’t plan this combo; it just kind of happened after I realized I forgot half my ingredients for a real recipe, so I winged it. That’s what I love—sometimes, the best happens by accident.

This dish is what I grab when I want something light, quick, but still somehow satisfying. It’s like a tiny vacation for your taste buds—especially now. No fancy tricks, just real ingredients. Honestly, it makes me forget about all the clutter and chaos that’s been piling up lately.

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Shrimp and Avocado Salad

This dish features cooked shrimp combined with ripe, velvety avocado in a light, tangy dressing. It has a fresh, vibrant appearance with contrasting textures—juicy shrimp, creamy avocado, and crisp vegetables—creating a satisfying yet light meal or appetizer.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine International
Servings 2
Calories 220 kcal

Equipment

  • Saucepan
  • Cutting board
  • Chef’s knife
  • Mixing bowl
  • Large spoon
  • Serving plate

Ingredients
  

  • 8 small large shrimp, peeled and deveined preferably raw or cooked
  • 1 ripe avocado firm yet ripe for creamy texture
  • 1 medium cucumber peeled and chopped
  • 2 tablespoons olive oil for dressing
  • 1 tablespoon fresh lemon juice for tanginess
  • 1 clove garlic finely minced
  • to taste salt and freshly ground black pepper for seasoning

Instructions
 

  • Fill a saucepan with water and bring to a boil over high heat. Add the shrimp and cook until they turn pink and are opaque, about 2-3 minutes. Use a slotted spoon to remove shrimp and transfer to a plate to cool slightly.
    8 small large shrimp, peeled and deveined
  • Peel and pit the avocado, then cut it into small cubes. Chop the cucumber into thin slices or small cubes. Place both in a mixing bowl.
    1 ripe avocado, 1 medium cucumber
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  • In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the avocado and cucumber mixture.
    2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 clove garlic, to taste salt and freshly ground black pepper
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  • Once the shrimp have cooled enough to handle, chop them into bite-sized pieces if needed, then add to the salad. Gently toss everything together to combine evenly.
    8 small large shrimp, peeled and deveined
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  • Transfer the salad onto a serving plate or bowls and serve immediately, garnished with additional lemon slices or herbs if desired.
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Notes

For extra flavor, add chopped fresh herbs like cilantro or parsley. Can be served immediately or chilled for 10-15 minutes before serving.
Keyword easy, quick, salad, seafood

Anyway, it’s probably too simple to overthink, but that’s exactly why I love it. Sometimes the best food is the one you stumble into.

Tags:

healthy recipes / salad recipes

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