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