| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 24g | 3.5g | 9g |
| sugars | fibre | protein | salt |
| 2g | 6g | 20g | 1.2g |
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There’s something incredibly rewarding about creating a dish that brings together contrasting flavors and textures in a way that takes your taste buds on a delightful journey. The Avocado and Shrimp Salad does exactly that. Every time I prepare this salad, I’m reminded of New Jersey summers, where fresh produce and seafood were always just a short drive away. The combination of creamy avocados and succulent shrimp creates a harmony that’s not only delicious but also brimming with nutrients.
Health Benefits Galore
When I think about why this recipe has become a staple in our household, the health benefits certainly stand out. Avocados are a fantastic source of healthy fats, particularly monounsaturated fats, which have been shown to reduce bad cholesterol levels and support heart health. They are also packed with fiber, potassium, and Vitamin E. Meanwhile, shrimp brings lean protein to the table along with key nutrients like selenium and B12. Together, these ingredients form a nutritious powerhouse that’s as good for the body as it is for the soul.
Not to mention, this salad is also quite low in carbs and offers a good balance of healthy fats and protein, making it an excellent choice for those following a ketogenic or paleo diet. Plus, the addition of cherry tomatoes provides a burst of antioxidants and vitamins, particularly Vitamin C. The red onion and jalapeño offer some spice and crunch, while cilantro adds a fresh, herbal note that ties everything together. The simple dressing of olive oil, lime juice, and red wine vinegar not only enhances these flavors but also provides additional antioxidants and anti-inflammatory benefits.
Versatility in Pairings
One of the most striking features of the Avocado and Shrimp Salad is its versatility. It works wonderfully as a stand-alone dish for a light lunch or dinner, but it’s also a perfect side dish to complement other seafood, like grilled salmon or lemon-garlic scallops. If you’re hosting a gathering, this salad can be an elegant appetizer served with some crusty bread or paired with a refreshing white wine like a Sauvignon Blanc.
Another similar dish that I often enjoy is a classic Crab and Avocado Salad. Both these salads bring seafood and avocado together, but the Avocado and Shrimp Salad has a more robust and varied flavor profile thanks to the added ingredients like red onion, jalapeño, and cilantro.
Ultimately, what I love most about the Avocado and Shrimp Salad is how it manages to be both simple and sophisticated. The preparation is straightforward, yet the result is a dish that feels special enough for any occasion. Whether I’m making it for a quiet dinner at home or a family gathering, this salad never fails to impress and satisfy.
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What You’ll Need
- 2 ripe avocados, peeled, pitted, and diced
- 1 lb large shrimp, cooked, peeled, and deveined
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- Salt to taste
- Black pepper to taste
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Method
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Step One
In a large mixing bowl, combine the diced avocados, cooked shrimp, cherry tomatoes, red onion, fresh cilantro, and jalapeño.
Step Two
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, salt, and black pepper until well combined.
Step Three
Pour the dressing over the avocado and shrimp mixture. Toss gently to coat all the ingredients evenly.
Step Four
Adjust the seasoning with more salt and black pepper if needed.
Step Five
Serve the salad immediately or refrigerate for up to an hour to allow the flavors to meld.
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