A vibrant, zesty bowl of goodness. Seared chili-lime shrimp paired with creamy avocado, crunchy cucumbers, and a bright cilantro vinaigrette.
15 Minutes
Low Carb
High Protein
Why This Salad is a Must-Make
- Zesty & Fresh: The lime juice cuts through the richness of the avocado for a perfect bite.
- Quick Meal: Shrimp cooks in minutes, making this an ideal 15-minute healthy dinner.
- Nutrient Dense: Rich in Omega-3s, healthy monounsaturated fats, and vitamins.
What You’ll Need
- 1 lb Large Shrimp (peeled & deveined)
- 2 Ripe Avocados (diced)
- 1 cup Cherry Tomatoes (halved)
- 1 Cucumber (sliced)
- 1/4 cup Red Onion (finely diced)
- 1/4 cup Fresh Cilantro (chopped)
- 3 tbsp Extra Virgin Olive Oil
- Juice of 2 Fresh Limes
- 1/2 tsp Chili Flakes (optional)
Step-by-Step Instructions
- Sear the Shrimp: Toss shrimp with 1 tbsp olive oil, salt, and chili flakes. Heat a skillet over medium-high heat and cook shrimp for 2 minutes per side until pink. Set aside to cool slightly.
- The Base: In a large salad bowl, combine the diced avocados, cherry tomatoes, cucumbers, and red onion.
- Make the Vinaigrette: In a small jar, whisk together the remaining olive oil, lime juice, chopped cilantro, and a pinch of salt.
- Assemble: Add the cooked shrimp to the bowl. Pour the dressing over the top.
- Toss: Gently toss the salad so the avocado stays intact but is well-coated in the lime dressing.
Pro Tip: To keep your avocados from browning if you are prepping ahead, toss them in a little extra lime juice immediately after slicing!
