Shrimp and Avocado Citrus Salad
This salad features cooked shrimp, diced avocado, and crisp raw vegetables tossed in a lime-cilantro dressing. The dish has a bright, refreshing appearance with contrasting textures of tender seafood, creamy avocado, and crunchy veggies, making it an appealing and flavorful cold 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.