As the weather warms up and the days grow longer, the quest for refreshing and quick-to-prepare dishes becomes a priority for many of us. Whether you’re hosting a sunny garden party, looking for a nutritious lunch option, or simply want to add a burst of color and flavor to your dinner table, this Lemony Shrimp, Avocado, and Tomato Salad is a delightful choice. Combining the succulence of shrimp with the creamy texture of avocado and the juiciness of cherry tomatoes, this salad promises a harmonious blend of flavors and textures, brightened by the zesty touch of fresh lemon.
Ingredients:
Before we dive into the preparation, let’s gather the ingredients needed for this vibrant dish. This recipe serves 3-4 people and can be ready in just about 15 minutes, making it a quick, healthy option for any meal.
- 1 lb. raw shrimp, peeled and deveined
- 2 Tbsps olive or avocado oil, divided (use avocado oil for cooking and olive oil for the dressing)
- 1 to 2 fresh garlic cloves, minced or pressed
- 2 large avocados, diced
- 8 oz. mixed cherry tomatoes, halved
- 1 green chili, seeded and sliced
- A handful of fresh cilantro or flat-leaf parsley leaves, chopped
- 1 large fresh lemon, for juice and zest
- Sea salt and fresh ground black pepper to taste
Directions:
- Cook the Shrimp: Start by heating one tablespoon of oil in a large skillet over medium-high heat. Add the shrimp and minced garlic to the skillet, cooking for 3-4 minutes until the shrimp turn pink and are cooked through. Season with sea salt and pepper, then remove from the heat and let cool slightly.
- Combine the Salad: In a large bowl, combine the cooked shrimp with the diced avocados, halved cherry tomatoes, sliced green chili, and chopped cilantro or parsley. This combination of ingredients not only adds a variety of textures but also brings together a spectrum of flavors that complement each other beautifully.
- Dress the Salad: Drizzle the salad with the remaining tablespoon of olive oil. Then, add the juice and zest of one large lemon over the top. The lemon not only adds a bright, acidic flavor but also helps keep the avocado from browning.
- Toss and Serve: Gently toss everything together to ensure the salad is evenly coated with the dressing. Adjust the seasonings to your taste, adding more salt, pepper, or lemon juice as desired.
Serving and Enjoyment:
This Lemony Shrimp, Avocado, and Tomato Salad is best enjoyed fresh, ideally within a few hours of preparation to savor the full vibrancy of its flavors. However, it can be refrigerated and enjoyed up to two days later, making it a great option for meal prep or as a take-along dish for picnics and outdoor gatherings.
With just 300 kcal per serving, it’s a guilt-free addition to your summer meal rotation that doesn’t compromise on flavor or satisfaction. The combination of lean protein, healthy fats, and antioxidants makes this salad not only delicious but also incredibly nutritious.
So, next time you’re in search of a dish that’s as delightful to look at as it is to eat, remember this Lemony Shrimp, Avocado, and Tomato Salad. It’s a testament to the beauty of combining simple, fresh ingredients to create a meal that’s satisfying, healthy, and perfect for any occasion. Enjoy!
Lemony Shrimp, Avocado, and Tomato Salad
Ingredients:
1 lb. raw shrimp, peeled and deveined
2 Tbsps olive or avocado oil, divided (avocado oil for cooking, olive oil for dressing)
1 to 2 fresh garlic cloves, minced or pressed
2 large avocados, diced
8 oz. mixed cherry tomatoes, cut in half
1 green chili, seeded & sliced
A handful of fresh cilantro or flat-leaf parsley leaves, chopped
1 large fresh lemon, juice and zest
Sea salt and fresh ground black pepper
Directions:
Heat one tablespoon of oil in a large skillet over medium-high heat. Add shrimp and minced garlic, cooking for 3-4 minutes, until shrimp is pink and cooked through.
Season shrimp with sea salt and pepper, then remove from heat.
In a large bowl, combine cooked shrimp, cherry tomatoes, diced avocado, sliced chili, and chopped cilantro.
Drizzle with the remaining tablespoon of oil, squeeze in lemon juice, add zest, and gently toss.
Adjust seasonings to taste. Best enjoyed within a few hours of preparation but can be refrigerated for up to two days.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes | Kcal: 300 kcal | Servings: 3-4