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–+ servings

Avocado Shrimp Salad

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A refreshing and nutritious salad packed with protein and healthy fats, perfect for warm days and light lunches.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the shrimp
  • 1.5 lbs raw shrimp (de-veined) Use fresh shrimp for the best flavor.
  • 1 whole lime Juice and zest will be used.
  • 2 sprigs dill weed Fresh dill adds flavor.
  • 1 leaf bay leaf Enhances the broth.
  • 2 tsp salt Adjust to taste.
  • to taste fresh cracked black pepper For seasoning.
  • 2 quarts water For boiling the shrimp.
For the salad
  • 1 ripe avocado Adds creaminess to the salad.
  • 2 tsp lime juice Freshly squeezed.
  • 0.5 cup finely chopped celery For crunch.
  • 0.33 cup chopped green onion
  • 3 Tbsp minced fresh dill weed For added flavor.
  • 0.25 cup mayo For creaminess.

Method
 

Preparation
  1. Clean and de-vein the shrimp.
  2. Bring water to a boil and add the juice from the lime, half of the squeezed lime, bay leaf, dill weed sprigs, salt, and pepper. Mix well and let it simmer for a few minutes.
  3. Add the shrimp to the pot and cook until they are just done, about 2-3 minutes. Strain off the water and let the shrimp cool in the strainer until they are easy to handle.
Mixing
  1. Transfer the shrimp to a mixing bowl. Cut, pit, and peel the avocado, then dice the avocado meat and add it to the bowl.
  2. Add the diced celery, green onion, and minced dill weed. Sprinkle in the lime juice and a pinch of salt, then gently mix everything together.
  3. Add the mayo and mix gently until everything is evenly coated.
Serving
  1. Cool for 30 minutes to an hour and serve. Serve on a bed of greens, in a sandwich, or in lettuce wraps.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 12gProtein: 20gFat: 18gSaturated Fat: 3gSodium: 500mgFiber: 5gSugar: 1g

Notes

For the best results, use fresh shrimp and avoid overcooking. Consider adding a pinch of cayenne pepper for some heat. Store leftovers in an air-tight container in the refrigerator.
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