Description
Refreshing Mexican-inspired shrimp & avocado salad brings zesty coastal flavors to your summer table. Crisp greens mingle with succulent shrimp, creamy avocado, and tangy citrus dressing, promising a light and satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) cooked shrimp, peeled and deveined
Produce:
- 2 ripe avocados, diced
- 2 tablespoons chopped dill (or cilantro)
- Optional: Thinly sliced red onion
Seasoning and Dressing:
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Pinch of chili flakes
Instructions
- Craft a zesty dressing by vigorously whisking mayonnaise with freshly squeezed lime juice, finely chopped dill, and a pinch of salt and black pepper.
- Meticulously sample the dressing, fine-tuning the seasoning to achieve a perfectly balanced flavor profile.
- Thoroughly pat the shrimp dry to ensure optimal texture and prevent excess moisture.
- Carefully dice ripe avocados into uniform, bite-sized cubes that will complement the shrimp.
- Transfer the prepared shrimp and avocado into a spacious mixing bowl, handling them gently to maintain their delicate structure.
- Drizzle the prepared dressing over the seafood and avocado, then delicately fold the mixture to ensure each morsel is evenly and generously coated.
- For an optional flavor enhancement, scatter thinly sliced red onion or sprinkle chili flakes across the top of the salad.
- Serve the salad immediately while ingredients are fresh and crisp, or refrigerate briefly to create a refreshingly cool dish perfect for warm days.
Notes
- Choose freshly cooked or chilled shrimp for the best texture and flavor in this light summer dish.
- Pat shrimp completely dry to prevent watery dressing and ensure crisp salad consistency.
- Use ripe but firm avocados that hold their shape when diced to maintain salad structure.
- Mix dressing separately and taste before adding to control seasoning intensity and prevent over-dressing.
- Swap mayonnaise with Greek yogurt for a lighter, protein-rich alternative that adds tangy complexity.
- Add extra crunch by incorporating diced cucumber or toasted pine nuts for textural contrast.
- Prepare just before serving to keep avocados bright green and prevent browning.
- For low-carb diets, serve over mixed greens or butter lettuce instead of traditional sides.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 200 mg