Shrimp Avocado Salad
Simple and delicious shrimp salad made with a healthy creamy homemade dressing. Ready in just 30 minutes.
Servings: 4
Ingredients
For the Dressing:
- 2/3 cup plain Greek yogurt
- 1 Tablespoon extra virgin olive oil
- 1 lime (juice & zest)
- 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 tablespoon olive oil
- 1 pound large raw shrimp peeled and deveined
- 1 teaspoon lemon salt
- 1 teaspoon garlic powder
Instructions
- Add all the dressing ingredients to a bowl (2/3 cup plain Greek yogurt, 1 Tablespoon extra virgin olive oil, 1 lime (juice & zest), 1/4 cup fresh cilantro leaves, 2/3 teaspoon kosher salt, and 1/3 teaspoon ground pepper) whisk well, and set aside.
- Place the 1 pound large raw shrimp into a bowl, add 1 teaspoon lemon salt and 1 teaspoon garlic powder. Mix well and let them marinate in the refrigerator for 10 minutes.
- While the shrimp are marinating, chop the veggies. (4 vine tomatoes, 2 garden cucumbers, 1/2 medium red onion thinly sliced, and 2 medium-ripe avocados peeled).
- Next, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp 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 cooking time, you can use cooked shrimp. Just chop those up and add them to 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. I 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
Nutrition
Calories: 383kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 287mg | Sodium: 1292mg | Potassium: 858mg | Fiber: 8g | Sugar: 4g | Vitamin A: 322IU | Vitamin C: 21mg | Calcium: 237mg | Iron: 3mg