Chilean Style Avocado and Shrimp Salad
Dive into the vibrant flavors of South America with this irresistible Chilean-Style Avocado and Shrimp Salad. Bursting with freshness, this salad combines tender, garlic-infused shrimp with creamy, ripe avocado, juicy cherry tomatoes, and the zesty punch of lime juice. A sprinkle of fresh cilantro ties all the flavors together, while a touch of red onion adds a crisp, slightly tangy bite. Quick to prepare and full of wholesome ingredients, this gluten-free and dairy-free recipe makes an ideal light meal or stunning starter. Perfectly balanced between creamy, tangy, and savory, it’s a must-try for seafood lovers seeking a healthy yet indulgent dish.
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Recipe Information
Ingredients
- 500 g medium shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 2 ripe avocados, diced
- 0.5 red onion, finely chopped
- 200 g cherry tomatoes, halved
- 3 tbsp fresh cilantro, chopped
- 3 tbsp lime juice
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain immediately and transfer to a bowl of ice water to cool. Once cooled, pat the shrimp dry with paper towels.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Toss in the cooked shrimp and sauté for an additional 1-2 minutes to coat the shrimp in garlic. Remove from heat and let cool.
In a large mixing bowl, gently combine the diced avocados, chopped red onion, and cherry tomatoes.
Add the cooled shrimp to the vegetables and toss gently to avoid mashing the avocado.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, salt, and black pepper.
Drizzle the dressing over the salad and sprinkle with chopped fresh cilantro.
Serve immediately as a light meal or appetizer. Optionally, garnish with extra lime wedges for added zest.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
