Shrimp and Avocado Salad
This salad combines tender cooked shrimp, creamy ripe avocado, crisp cucumber, and zesty lime juice to create a refreshing dish. The ingredients are combined with minimal mixing, resulting in a vibrant, texturally diverse salad with a bright presentation.
Equipment
- Pot for boiling shrimp
- Cutting board
- Chef’s knife
- Large mixing bowl
- Juicer or citrus press
Ingredients
- 1 pound shrimp (peeled and deveined) preferably medium-sized
- 2 large avocados ripe and creamy
- 1 large cucumber preferably English or seedless
- 2 limes limes freshly squeezed
- 2 teaspoons olive oil optional, for dressing
- to taste salt and pepper for seasoning
Instructions
- Bring a pot of salted water to a boil, then add the shrimp and cook until they turn pink and are just cooked through, about 3-4 minutes. Drain and set aside to cool slightly.
- While the shrimp are cooking, peel, pit, and slice the avocados into thick cubes. Place them in a large mixing bowl.
- Thinly slice the cucumber into rounds or half-moons and add them to the bowl with the avocados for a crisp, fresh element.
- Once the shrimp are cooled enough to handle, chop them into smaller pieces and add to the bowl with the other ingredients.
- Squeeze the juice of the limes into a small bowl or directly over the mixture, then drizzle with olive oil if using. Toss gently to combine all ingredients evenly, taking care not to mash the avocados.
- Season the salad with salt and freshly ground pepper to taste. Adjust the lime and salt if needed, balancing bright acidity with the richness of the avocado.
- Serve the salad immediately in bowls or chilled for about 10 minutes to let flavors meld. It’s perfect as a light main course or a vibrant starter.
