Healthiest Cold Shrimp And Avocado Salad Recipe
Try the refreshing blend of flavours with our Cold Shrimp and Avocado Salad recipe. Perfect for a light, nutritious meal, this dish combines succulent shrimp, creamy avocado, and a hint of citrus to tantalize your taste buds. It’s an ideal choice for those seeking a quick yet deliciously satisfying dining experience.
Cold Shrimp And Avocado Salad Recipe
Ingredients:
- Raw shrimp (peeled and deveined)
- Old Bay Seasoning, salt, and pepper (to taste)
- Olive oil
- Avocado
- Tomatoes
- Fresh basil
- Fresh lime juice
- Cucumbers
- Onions
- Cilantro
Instructions:
- Season the raw shrimp with Old Bay Seasoning, salt, and pepper to your liking.
- Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook the shrimp for 2-3 minutes, then flip and cook for an additional 1-2 minutes or until the shrimp turns bright pink on both sides. Remove the shrimp from the skillet.
- In a large bowl, combine the cooked shrimp, diced avocado, chopped tomatoes, chopped basil, a drizzle of olive oil, juice from fresh lime, diced cucumbers, sliced onions, and chopped cilantro. Stir to mix all the ingredients well.
- Chill the salad in the refrigerator before serving to let the flavors meld together.
Additional Notes:
- To make a creamy version of this salad, you can add 1/2 cup of your favorite salad dressing, ranch, or mayo.
- This salad pairs well with air fryer chicken breasts, southern smothered chicken, roasted ranch potatoes, and purple sweet potatoes.
- The salad should last up to 3 days stored in the fridge but is best consumed within 24-48 hours for optimal freshness and flavor.
- If using frozen shrimp, ensure it’s fully defrosted before cooking. You can defrost it in the fridge overnight or place it in a bowl of cold water if you’re short on time.
Enjoy this refreshing and easy-to-make Cold Shrimp and Avocado Salad, perfect for a quick meal or a delightful summer dish!
