Zesty Lime Shrimp and Avocado Salad
A chilled salad of cooked shrimp, avocado, tomato, and red onion tossed in fresh lime juice.
Equipment
- Large mixing bowl
- Sharp knife
- Spatula
Ingredients
Main Ingredients
- 1 lb cooked jumbo shrimp peeled, tails removed, chopped
- ¼ cup red onion chopped
- 1 medium tomato seeded and diced
- 1 ripe avocado diced
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice about 1 lime
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
Cooking
- Prep the shrimp. Pat the shrimp dry and chop them into small pieces, then place them in a large bowl.
- Add the vegetables. Stir in the red onion, tomato, and diced avocado.
- Dress. Add the oil, lime juice, salt, and pepper, then fold gently until coated.
- Serve. Garnish with cilantro and serve right away, or chill covered for up to 1 hour before serving.
Notes
Substitutions: Use cooked chopped crab or chicken in place of shrimp.
Tips: Squeeze the lime juice over the avocado first to slow browning.
Storage: Refrigerate for up to 1 day. Do not freeze.