Shrimp Avocado Salad Citrus Dressing (Printable Version)
Succulent shrimp meet creamy avocado in this refreshing salad with crisp vegetables and zesty citrus dressing.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables & Fruit
02 - 2 ripe avocados, diced
03 - 5 oz cherry tomatoes, halved
04 - 3.5 oz cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 2 cups mixed salad greens or baby spinach
→ Fresh Herbs
07 - 2 tbsp fresh cilantro or parsley, chopped
→ Citrus Dressing
08 - 3 tbsp extra-virgin olive oil
09 - Juice of 1 lime (about 2 tbsp)
10 - 1 tsp honey
11 - 1 garlic clove, minced
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
→ Optional
14 - 1 small jalapeño, thinly sliced
# Method:
01 - Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp, cooking for 2–3 minutes until they turn pink and become opaque throughout. Drain immediately and transfer to a bowl of ice water to halt cooking. Once cooled, drain again and pat the shrimp dry with paper towels.
02 - In a large mixing bowl, combine the salad greens, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro. Gently fold in the diced avocado and cooled shrimp, taking care not to mash the avocado.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, honey, minced garlic, salt, and black pepper until the mixture is fully emulsified and slightly thickened.
04 - Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients. If desired, add thinly sliced jalapeño at this stage for a spicy kick.
05 - Divide the salad among plates and serve immediately. Garnish with additional fresh herbs if desired. This dish is best enjoyed fresh before the avocado begins to brown.
# Chef's Tips:
01 -
- It comes together in under thirty minutes, which means you can pull it off on a weeknight without breaking a sweat.
- The combination of creamy avocado and juicy shrimp feels indulgent but keeps things light and gluten free.
- The lime honey dressing is the kind of thing you will start putting on every salad you make.
02 -
- Do not dress the salad more than fifteen minutes before serving or the avocado will brown and the greens will weep.
- Shrimp overcook in seconds past their prime, so pull them from the heat the moment they look opaque.
03 -
- Pat the shrimp completely dry after the ice bath or the dressing will slide right off instead of clinging.
- Make a double batch of the dressing and keep it in a jar in the fridge for salads later in the week.