Chilled Shrimp and Avocado Salad
Dive into the vibrant, refreshing flavors of this Chilled Shrimp and Avocado Salad, a perfect harmony of succulent shrimp, creamy avocado, and crisp, garden-fresh veggies. Tossed in a zesty lime and honey dressing, this no-cook recipe comes together in just 15 minutes, making it an ideal choice for busy weeknights or effortless entertaining. The combination of juicy cherry tomatoes, cooling cucumber, and aromatic cilantro adds depth and brightness, while the chilled preparation ensures a light, satisfying dish for warm-weather gatherings. Serve it as a standalone appetizer or pair it with crusty bread for a wholesome, satisfying meal. This healthy, gluten-free salad is a delicious way to showcase fresh, wholesome ingredients with minimal effort.
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Recipe Information
Ingredients
- 450 grams Large cooked shrimp (peeled, deveined, tails removed)
- 2 pieces Avocado (ripe but firm)
- 250 grams Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 0.5 medium Red onion (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Begin by preparing the shrimp. If using frozen cooked shrimp, thaw them under cold running water and pat dry with paper towels.
Cut the avocados in half, remove the pit, and peel the skin. Dice the avocado into bite-sized cubes.
In a large mixing bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro.
In a small bowl, prepare the dressing by whisking together the lime juice, olive oil, honey, minced garlic, salt, and black pepper.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated without mashing the avocado.
Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld and the salad to chill.
Serve the salad cold, garnished with additional cilantro if desired, as a light appetizer or lunch option.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 920 mg | 20% | |
*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.
