Shrimp Avocado Salad

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5 from 10 votes

Simple and delicious shrimp salad made with a healthy creamy homemade dressing. Ready in just 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Servings:

Author: Rena

Ingredients

For the Dressing:

2/3 cup plain Greek yogurt
1 Tablespoon extra virgin olive oil
juice & zest of 1 lime
1/4 cup fresh cilantro leaves finely minced
2/3 teaspoon kosher salt or to taste
1/3 teaspoon ground pepper or to taste

For the salad:

4 vine tomatoes chopped
2 garden cucumbers skin on or partially peeled, chopped
1/2 medium red onion thinly sliced
2 medium-ripe avocados peeled pitted and chopped
1 tbsp olive oil
1 lb large raw shrimp peeled and deveined
1 tsp lemon salt
1 tsp garlic powder

Instructions

Add all the dressing ingredients to a bowl, whisk well, and set aside.
Place the shrimps into a bowl, add lemon salt and garlic powder. Mix well and let them marinate in the refrigerator for 10 minutes. While the shrimps are marinating, chop the veggies.
Next, heat oil in a large skillet over medium-high heat. Add shrimps in a single layer and cook for 2 minutes, until just beginning to turn pink and opaque.
Flip and cook for 1-2 minutes more. Set aside to cool, and once ready to handle chop into bite-size pieces.
In a large salad bowl, combine tomatoes, cucumbers, onion, avocado, and chopped shrimp.
Drizzle the dressing all over the salad. Toss well to evenly coat. Enjoy.

Video

Notes

Substitutes:

Shrimp: to cut down on cook time, you can use cooked shrimp. Just chop those up and add into the salad along with the chopped veggies.
Any bland oil in place of olive oil. Avocado oil will work great with this recipe
Tomatoes: you can use cherry or grape tomatoes. They are sweet, crunchy, and perfect.
Yogurt: Use any plain tasting yogurt. We prefer Greek but you can use any dairy-free yogurt.
Use lemon in place of lime.
Cucumber: use any you have handy or available
Don't have lime salt? That's fine you can skip. Taste and adjust the salt consistency in the salad

Storage:

Place leftovers in a container and store in the fridge for up to 3 days. Serve cold. We do not recommend freezing.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition