Shrimp, Avocado & Tomato Salad – A Refreshing, Nutritious Dish
Summertime meals call for dishes that are light, fresh, and easy to prepare. This Shrimp, Avocado & Tomato Salad ticks all those boxes, combining juicy shrimp with creamy avocado and vibrant cherry tomatoes. Topped off with a zest of lemon, this salad is not only delicious but also packs a nutritional punch, making it perfect for a quick lunch or a healthy dinner side.
Ingredients:
- 1 lb. raw shrimp, peeled and deveined
- 2 tablespoons olive or avocado oil, divided (use avocado oil for cooking and olive oil for the dressing)
- 1-2 fresh garlic cloves, minced or pressed
- 2 large avocados, diced
- 8 oz. mixed cherry tomatoes, halved
- 1 green chili, seeded and sliced
- A good handful of fresh cilantro or flat-leaf parsley, chopped
- 1 large fresh lemon, both juice and zest
- Sea salt and freshly ground black pepper, to taste
Directions:
1. Cook the Shrimp:
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
- Add the minced garlic and shrimp to the skillet. Cook for about 3-4 minutes, or until the shrimp turns pink and is fully cooked through. Season with sea salt and freshly ground black pepper during cooking. Once done, remove from heat and let cool slightly.
2. Prepare the Salad:
- In a large bowl, combine the cooked shrimp, halved cherry tomatoes, diced avocado, sliced green chili, and chopped cilantro or parsley.
3. Dress the Salad:
- Drizzle the remaining tablespoon of olive oil over the salad. Squeeze the fresh lemon juice and add the zest to the bowl.
- Gently toss all the ingredients together to ensure everything is evenly coated with the dressing. Adjust the seasoning with more salt and pepper if needed.
4. Serve:
- Serve the salad immediately while fresh. This dish is perfect on its own for a light meal or paired with a slice of crusty bread or over a bed of mixed greens for a more filling meal.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
- Total Time: 15 minutes
- Calories: 220 kcal per serving
- Servings: 4 servings
This Shrimp, Avocado & Tomato Salad is a great example of how simple ingredients can be transformed into a meal that’s both satisfying and healthy. It’s especially perfect for warm summer days when you crave something that’s easy to prepare but still fulfilling. The combination of flavors and textures—crisp shrimp, creamy avocado, and the tang of lemon—make this salad a delightful treat for any occasion. Enjoy crafting this vibrant dish that’s sure to impress both family and friends alike!
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Shrimp, Avocado & Tomato Salad
- Total Time: 15 minutes
- Yield: 4 1x
Description
This Shrimp, Avocado & Tomato Salad is the epitome of summer freshness. The combination of juicy shrimp, creamy avocado, and sweet cherry tomatoes, all brought together with a zesty lemon dressing, makes for a light yet satisfying dish. The hint of heat from the sliced green chili and the fresh cilantro adds a delightful twist, elevating the flavors to a new level.
Ingredients
1 lb. raw shrimp, peeled and deveined
2 tablespoons olive or avocado oil, divided (use avocado oil for cooking and olive oil for the dressing)
1–2 fresh garlic cloves, minced or pressed
2 large avocados, diced
8 oz. mixed cherry tomatoes, halved
1 green chili, seeded and sliced
A good handful of fresh cilantro or flat-leaf parsley, chopped
1 large fresh lemon, both juice and zest
Sea salt and freshly ground black pepper, to taste
Instructions
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add the shrimp and minced garlic to the skillet and cook for 3-4 minutes, or until the shrimp turns pink and is no longer translucent. Season with sea salt and pepper to taste, then remove from heat.
In a large bowl, combine the cooked shrimp, halved cherry tomatoes, diced avocado, sliced chili, and chopped cilantro.
Drizzle with the remaining 1 tablespoon of oil and squeeze in the fresh lemon juice. Add the lemon zest, then gently toss everything together to combine.
Adjust the seasoning to your taste and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 220