About the Recipe
A refreshing shrimp and avocado salad is the perfect dish for warm weather or as a nutritious lunch. It showcases vibrant colors and textures, offering a healthy and light meal option.
Cooked to perfection, the succulent shrimp pairs beautifully with the creamy richness of ripe avocados. Avocados provide healthy fats and a smooth texture that balances the crispness of the other vegetables.
Fresh spinach adds a delightful leafy green element, packed with essential vitamins and minerals. It’s rich in iron and provides a mild, earthy flavor that complements the other ingredients.
Radishes introduce a crunchy texture and a peppery bite, while cucumbers contribute a refreshing crunch and a high water content, making the salad even more hydrating and light.
A zesty citrus dressing, often made with fresh lime or lemon juice, olive oil, and honey or mustard, ties all the flavors together and adds a brightness that enhances the overall eating experience. The citrusy notes cut through the richness of the avocado and the natural sweetness of the shrimp, creating a harmonious balance of flavors.
This Zesty Lime Shrimp and Avocado Salad can be customized further with ingredients like cherry tomatoes, red onion, or feta cheese. It can be served as a standalone dish or as a side, making it a versatile option for various occasions. The salad is visually appealing and a celebration of fresh, wholesome ingredients that nourish the body and delight the palate.
Ingredients
For the salad
1 pound large shrimp, peeled and deveined
4–6 cups baby spinach
2 ripe avocados, diced
½ cup radishes, diced
1 cup of halved cherry tomatoes
2 bell peppers (You can pick from red, orange, or yellow)
1 medium cucumber, diced
For the Dressing
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 lime (zest and juice)
Salt and pepper to taste
Preparation
For the Salad
In a skillet, heat olive oil over medium heat. Season the shrimp with salt and pepper, then cook until they turn pink and opaque. Remove the shrimp from the skillet and let them cool.
In a separate bowl, whisk together the dressing ingredients until well combined.
In a large bowl, combine the spinach, radishes, tomatoes, cucumber, and bell peppers. Add the cooled shrimp and diced avocado to the vegetables.
Drizzle the dressing over the vegetables and gently toss to combine. Serve immediately.
For the Dressing
Carefully zest the lime and extract its juice.
Place all the ingredients in a jar.
Shake the jar vigorously until all the ingredients are thoroughly mixed.
Serve the mixture immediately or store it in a sealed container in the refrigerator for later consumption.
Notes