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.
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
- 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
- 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
- Transfer the salad onto a serving plate or bowls and serve immediately, garnished with additional lemon slices or herbs if desired.
Notes
For extra flavor, add chopped fresh herbs like cilantro or parsley. Can be served immediately or chilled for 10-15 minutes before serving.