I started making this salad as a way to clear my fridge. Didn’t plan much, just grabbed the shrimp, those little cubes of avocado, and a squeeze of lime. What I didn’t expect was how the aroma of fresh cilantro would fill my kitchen, almost like a burst of spring on a dull day.
This isn’t your typical salad. It’s got this crisp snap from raw veggies, a squeeze of citrus that awakens your senses, and shrimp that’s basically bursting with briny sweetness. It feels like a little rebellion against bland summer meals, perfect for hot days when all I want is something simple, but not boring.
Right now, I need quick, cooling bites that aren’t just passable but actually refresh me—this does that. It’s bright, a little unexpected, and oddly satisfying in a way I didn’t see coming. Sometimes, salads surprise you like that. And that’s the kind of thing I want more of.
Why I Love This Recipe (And You Will Too)
- It’s so fast. I’ve thrown it together in like 10 minutes after work when I literally forgot I was hungry.
- All the textures—the crunch of cucumber, the creaminess of avocado, the tender shrimp—keep each bite interesting.
- The flavors are sharp but balanced—acidic lime, fragrant cilantro, subtle sweetness from the seafood—nothing bland here.
- It’s a blank canvas. You can toss in whatever herbs or veggies you have lying around.
- Perfect for days I need light but made with ingredients I always have in the fridge.

Shrimp and Avocado Citrus Salad
Equipment
- Mixing bowl
- Skillet or saucepan
- Knife
- Cutting board
- Spoon or tongs
Ingredients
- 12 pieces raw shrimp, peeled and deveined
- 1 cup diced avocado ripe
- 1 cup chopped cucumber
- 1/4 cup chopped fresh cilantro
- 1 each lime, juiced about 2 tablespoons
- 2 tsp olive oil
- to taste salt and pepper
Instructions
- Cook the shrimp in a skillet over medium heat until they turn pink and are firm to the touch, about 3–4 minutes. Set aside to cool slightly.
- While the shrimp cook, chop the cucumber and dice the avocado into uniform pieces, then place them in a large mixing bowl.
- Whisk together the lime juice and olive oil in a small bowl, then season with salt and pepper to taste. This creates a bright, tangy dressing.
- Add the cooked, cooled shrimp to the bowl with avocado and cucumber. Toss gently to combine.
- Pour the dressing over the salad ingredients and fold everything together carefully, allowing the flavors to meld.
- Sprinkle chopped cilantro over the top, then give the salad a final gentle toss. Adjust seasoning if needed.
- Serve immediately or chill for 10–15 minutes to allow the flavors to develop further. Enjoy this bright, refreshing salad packed with texture and flavor.
Honestly, I keep coming back to this when I want something that feels like an upgrade—something fresh but not fussed over. Plus, it’s kind of a cheat code for lunch or a casual dinner. Who knew that one sunny avocado could make all my worries seem a little smaller?
And I guess that’s why I think about it all the time now—simple, bright, and just a little unexpected. Maybe I should start adding this to my weekly rotation. Or maybe I’ll just keep making it whenever I get bored with everything else.