Description
A vibrant and delicious salad featuring succulent shrimp, creamy avocados, and a medley of fresh vegetables, dressed in lime juice and olive oil.
Ingredients
1 lb Large Shrimp (peeled/deveined)
2 medium Hass Avocados
3 medium Roma Tomatoes
1/2 cup Red Onion (diced)
1/4 cup Fresh Cilantro (chopped)
3 tablespoons Fresh Lime Juice
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Garlic Powder
Salt and Black Pepper (to taste)
Instructions
- Season the shrimp with salt, pepper, and garlic powder. Sauté for about 2 minutes per side in a heated skillet with olive oil until they turn opaque and pink. Set aside to cool
- Dice the Roma tomatoes, red onion, and chop the cilantro. Cube the avocados and drizzle with 1 tablespoon of lime juice to prevent browning
- In a large mixing bowl, combine the avocados, tomatoes, red onion, cilantro, and cooled shrimp
- In a small bowl, whisk together the remaining lime juice, olive oil, and a pinch of salt. Pour over the salad and gently toss to coat
Notes
Use fresh lime juice for best flavor.
Let the salad chill for at least 15 minutes before serving.
Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: No Cook (with sautéing)
- Cuisine: American