Shrimp Avocado Salad
- 1 lb. shrimp thawed, drained and patted dry with paper towel
- 1 tablespoon olive oil
- 1.5 avocados diced
- Salt and pepper to taste
- 1-2 tablespoon red onions small diced
- 1 tablespoon fresh chopped cilantro
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh-squeezed lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon Fresh cracked pepper
- To cook the shrimp, heat olive oil in a large pan over medium heat. Add the shrimp, sprinkle with salt and pepper, and cook until the shrimp is opaque, about 2-3 minutes per side. Remove from heat and allow to cool to room temperature.
- To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin and salt.
- Transfer the cooked shrimp on top of the dressing, add the avocados, red onions and cilantro. Gently combine all the ingredients with the dressing in the bowl.
- Serve at room temperature or chilled on its own or with butter lettuce.
- Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it's best to enjoy it within 24 hours since the avocados will slightly brown the next day.
- Make Ahead Tips: You can make the dressing up to 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also made pre-cooked shrimp and toss it in the salad instead of cooking it on your own.
- Substitutes: For best results, follow the recipe as is. However if you're not a fan of red onions, you can try green onions or skip them all together. Also, if you prefer not to use cumin in the dressing, try paprika or coriander.
- Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
|This article adapted from this site|