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–+ servings
Shrimp Avocado Salad

Shrimp Avocado Salad

This Shrimp Avocado Salad is a fresh and light dish, perfect as an appetizer, reminiscent of a citrusy ceviche.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 87 kcal

Equipment

  • bowl
  • Knife

Ingredients
  

Vegetables

  • ¼ cup chopped red onion
  • 1 medium tomato chopped
  • 1 medium Hass avocado chopped
  • 1 fresh jalapeno pepper seeded and finely chopped

Seasonings

  • 2 small limes Juice of
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper to taste

Protein

  • 1 pound peeled and cooked jumbo shrimp cut into bite-size pieces

Herbs

  • 1 tablespoon chopped fresh cilantro

Instructions
 

Preparation

  • In a small bowl, combine the onion, lime juice, olive oil, salt, and pepper to taste. Let sit for at least 5 minutes.
  • In a large bowl, combine the shrimp, avocado, tomato, and jalapeno. Add the onion mixture and the cilantro, and toss gently. Season with pepper, if desired.
  • Enjoy at room temperature, or place in the fridge for 15-30 minutes to chill it down, if you prefer the salad cold.

Notes

Storing leftovers: I recommend not keeping for more than 8 hours due to the shrimp toughening from the lime juice and the avocado browning. Store in an airtight container in the fridge. Freezing not recommended, as the raw ingredients don't freeze well. You may mix all ingredients except the shrimp and avocado up to 1 day ahead of time, then add them right before serving.

Nutrition

Serving: 1servingCalories: 87kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 3mgSodium: 136mgFiber: 4gSugar: 2g
Keyword Appetizer, cilantro salad, fresh salad, light salad, quick recipes, Shrimp Avocado Salad
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