Description
A cool, creamy, citrusy salad that’s fresh, fast, and full of vibrant flavors like summer on a fork. Perfect for hot days or meal prep!
Ingredients
Units
Scale
Ingredient List:
- 1 pound large cooked shrimp, thawed
- 2 cups shredded lettuce (romaine, green leaf, or iceberg)
- 1/4 red onion, finely diced
- 2 ripe avocados, sliced
- 1 tablespoon fresh cilantro, chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Thaw the shrimp by running under cold water for 5–10 minutes, or let thaw overnight. Pat dry.
- Whisk olive oil, lime juice, cumin, salt, and pepper in a large bowl until emulsified.
- Add shrimp to the bowl and toss gently to coat with dressing.
- Fold in shredded lettuce and diced red onion.
- Add avocado slices and sprinkle with chopped cilantro before serving.
- Serve chilled or at room temperature.
Notes
Use ripe but firm avocados to avoid mushiness. This salad is best enjoyed within 24 hours. Swap shrimp with grilled chicken or chickpeas for a twist. Make dressing ahead and store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 165mg