Chilled Shrimp & Avocado Salad

As the temperatures rise and the days grow longer, the craving for light and refreshing meals becomes more pronounced. Chilled salads, in particular, offer a delightful way to enjoy a nutritious and satisfying dish without the heaviness of traditional fare. Among the myriad of options available, the Chilled Shrimp & Avocado Salad stands out as a perfect balance of flavors and textures, making it an ideal choice for warm weather gatherings, picnics, or simply a light lunch at home.

Discover a refreshing way to enjoy your meals with this Chilled Shrimp & Avocado Salad. Perfect for warm-weather gatherings or a light lunch at home, this salad features succulent shrimp paired with creamy avocado, vibrant cherry tomatoes, and a hint of jalapeño for spice. Tossed in a zesty lime and olive oil dressing, this dish is not only visually stunning but also packed with healthy benefits. Experience the simplicity of preparing this nutritious salad that everyone will love!

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Ingredients

1 pound large shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 jalapeño, seeds removed and finely diced

Juice of 2 limes

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon garlic powder

1 teaspoon smoked paprika

Mixed greens (for serving)

Instructions

Prepare the Shrimp: In a large pot, bring salted water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Immediately drain the shrimp and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.

Make the Dressing: In a small bowl, whisk together lime juice, olive oil, garlic powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.

Combine Ingredients: In a large mixing bowl, combine the cooled shrimp, diced avocados, cherry tomatoes, red onion, cilantro, and diced jalapeño.

Dress the Salad: Pour the dressing over the shrimp and avocado mixture. Gently toss to combine, ensuring the avocados remain intact.

Chill: Cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve: On a bed of mixed greens, scoop the chilled shrimp and avocado salad. Enjoy with an extra wedge of lime if desired!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4