Shrimp Avocado Tomato Salad

This Shrimp Avocado Tomato Salad is a refreshing and satisfying dish that’s perfect for a light meal, appetizer, or side dish. Juicy shrimp, creamy avocado, and sweet tomatoes come together with a zesty lime dressing, creating a salad that’s bursting with flavor and texture.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 4 people

Recipe Tools You Use:

1. a big pot
2. Sharp knife
3. bowl
4. skillet
5. Garlic Press
6. Wire whisk
7. oven
8. kitchen tongs

Shrimp Avocado Tomato Salad Recipe Video:

Credit: Olivia | Primavera Kitchen

Ingredients:

1. 1 lb shrimp, peeled and deveined (fresh)
2. 2 ripe avocados, diced
3. 1-pint cherry or grape tomatoes, halved
4. 1/4 cup red onion, finely sliced
5. 1/4 cup fresh cilantro, chopped
6. 3 tablespoons olive oil
7. 2 tablespoons fresh lime juice
8. 1 clove garlic, minced
9. 1/4 teaspoon cumin (optional, for extra depth)
10. Salt and pepper, to taste
11. A pinch of red pepper flakes for heat (Optional)

Instructions:

Step 1: Cook the Shrimp

• Heat a tablespoon of olive oil in a pan over medium heat.
• Sprinkle the shrimp with a little salt and pepper. Place them in the pan and cook for around 2-3 minutes on each side until they turn pink and opaque.
• Take the shrimp out of the pan and allow them to cool for a moment.

Step 2: Prep the Avocado

Cut the avocados in half, remove the pits, and dice the flesh into bite-sized chunks. Place them in a large bowl. Add a splash of lime juice to keep it from turning brown.

Step 3: Halve the Tomatoes

Slice the cherry or grape tomatoes in half and add them to the bowl with the avocado. Their juicy sweetness pairs beautifully with the creamy avocado and shrimp.

Step 4: Slice the Onion

Thinly slice the red onion and toss it into the bowl for a bit of crunch and tangy bite.

Step 5: Chop the Cilantro

Roughly chop the cilantro and sprinkle it into the salad. The fresh, herbaceous flavor complements the shrimp and brightens the dish.

Step 6: Make the Dressing

In a small bowl, whisk together:

1. 2 tablespoons olive oil
2. 2 tablespoons lime juice
3. Minced garlic
4. A pinch of cumin (optional)
5. Add salt and pepper to taste. If you enjoy some spice, add in red pepper flakes.

Step 7: Combine the Ingredients

Combine the cooked shrimp with the avocado, tomatoes, and onion in a bowl. Pour the lime dressing over the mixture. Carefully toss everything together, making sure not to crush the avocado.

Step 8: Serve Fresh

Move the salad to a serving platter and savor it right away for the freshest taste. This salad shines on its own or pairs wonderfully with tortilla chips or crusty bread.

Tips:

• Shrimp Options: Grilled or boiled shrimp work just as well if you prefer a different preparation method.
• Custom Add-Ins: Add cucumbers, corn, or diced mango for extra freshness and sweetness.
• Make It a Meal: Serve over a bed of mixed greens or quinoa to turn this into a heartier dish.
• Meal Prep: Cook the shrimp and prep the veggies ahead of time, but dice and add the avocado just before serving to keep it fresh.

This Shrimp Avocado Tomato Salad is refreshing, tangy, and packed with nutritious ingredients. It’s ideal for sunny days or whenever you’re in the mood for a quick, fresh, and delicious meal.

Nutrition Information:

Health Benefits of Shrimp Avocado Tomato Salad:

1. High-Quality Protein: Shrimp provides lean protein essential for muscle repair and growth.
2. Heart-Healthy Fats: Avocado delivers monounsaturated fats that support cholesterol balance.
3. Rich in Antioxidants: Tomatoes are packed with lycopene, which fights oxidative stress.
4. Boosts Immunity: Lime juice and tomatoes offer Vitamin C, strengthening the immune system.
5. Supports Weight Management: High protein and fiber content help keep you full and satisfied.
6. Promotes Skin Health: Avocado’s healthy fats and Vitamin E enhance skin elasticity and hydration.
7. Supports Bone Health: Shrimp is a source of calcium, phosphorus, and Vitamin D.
8. Aids Digestion: High fiber content in avocado and tomatoes supports gut health.
9. Anti-Inflammatory Properties: Olive oil and garlic contribute to reduced inflammation.
10. Regulates Blood Pressure: Potassium-rich ingredients like avocado and tomatoes help maintain healthy blood pressure.

Storage Instructions:

• Refrigeration: Store in an airtight container in the refrigerator for up to 1 day.
• Keep Avocado Fresh: Toss diced avocado in lime juice to prevent browning before storing.
• Separate Dressing: If possible, store dressing separately and toss it with the salad just before serving.

Reheat & Reuse Instructions:

Reheating:

• This salad is best served cold or at room temperature. Reheating is not recommended as it may affect the texture of shrimp and avocado.

Reuse Ideas:

• Taco Filling: Use the salad as a filling for soft tacos or lettuce wraps.
• Rice Bowl: Serve over steamed rice or quinoa for a satisfying meal.
• Appetizer: Scoop the salad onto tortilla chips for a fresh shrimp-avocado bite.
• Stuffed Peppers: Fill halved bell peppers with the salad for a creative presentation.

This Shrimp Avocado Tomato Salad is a delightful fusion of flavors and textures, perfect for a quick meal or entertaining guests.

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