Shrimp Avocado Salad Citrus (Printable)

Succulent shrimp meets creamy avocado in this vibrant bowl with crisp vegetables and zesty citrus dressing.

# What You Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Vegetables & Fruit

02 - 2 ripe avocados, diced
03 - 5 oz cherry tomatoes, halved
04 - 3.5 oz cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 2 cups mixed salad greens or baby spinach

→ Fresh Herbs

07 - 2 tbsp fresh cilantro or parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - Juice of 1 lime
10 - 1 tsp honey
11 - 1 garlic clove, minced
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper

→ Optional

14 - 1 small jalapeño, thinly sliced

# Steps:

01 - Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and opaque throughout. Drain immediately and transfer to a bowl of ice water to halt the cooking process. Once cooled, drain again and pat the shrimp dry with paper towels.
02 - In a large mixing bowl, combine the salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro. Gently fold in the diced avocado and cooled shrimp, taking care not to mash the avocado.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, minced garlic, salt, and black pepper until the mixture is fully emulsified and smooth.
04 - Pour the dressing over the salad and toss gently to coat all ingredients evenly. If desired, add thinly sliced jalapeño for an extra kick of heat.
05 - Plate the salad immediately and garnish with additional fresh herbs if desired. Serve as a light main course or an elegant appetizer.

# Expert Advice:

01 -
  • The entire thing comes together in 25 minutes with zero oven heat, which means you can stay cool and still eat something that feels intentional.
  • Creamy avocado and snappy shrimp are one of those pairings that taste far more luxurious than the effort required.
  • That lime honey dressing pulls every single ingredient together without overpowering anything.
  • It is naturally gluten free, dairy free, and low carb, so you can serve it at almost any gathering without a second thought.
02 -
  • Avocado oxidizes quickly once cut, so dice it last and dress the salad right before serving if you want it to look pristine for guests.
  • Overcooked shrimp turn rubbery and nearly bouncy in texture, so set a timer and err on the side of pulling them from the water a touch early.
  • This salad does not store well once dressed because the greens wilt and the avocado darkens, so only make as much as you plan to eat in one sitting.
03 -
  • Pat the shrimp completely dry after the ice bath because excess water dilutes the dressing and makes the salad watery at the bottom of the bowl.
  • Taste the dressing on its own before adding it to the salad, and adjust salt or lime juice until it makes you close your eyes, because that is when you know it is right.

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