Prepare the Shrimp:
Begin by cooking the shrimp. Heat a grill pan or skillet over medium heat. Drizzle a little olive oil or spray the pan with non-stick cooking spray. Season the shrimp with salt, pepper, and a pinch of chili powder if desired.
Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Remove them from the pan and set aside to cool slightly.
Assemble the Salad:
In a large bowl, combine the mixed salad greens, cucumber slices, halved cherry tomatoes, and red onion. Gently toss them together to mix.
Add the diced avocado to the salad, being careful not to mash it.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey (if using), cumin, chili powder, salt, and pepper until the ingredients are well combined.
Taste and adjust the seasoning as needed, adding more lime juice or salt if desired.
Combine:
Add the cooked shrimp on top of the salad. Drizzle the dressing evenly over the salad and toss gently to coat the ingredients in the dressing. Garnish with fresh cilantro or parsley for added color and flavor.
Serve:
Serve the salad immediately, or chill for 15-20 minutes in the refrigerator before serving if you prefer it cold.
Tips for Serving and Storing:
Serving Suggestions:
This shrimp salad with avocado makes a perfect standalone meal, but you can also serve it alongside a light soup or fresh bread for a more complete lunch or dinner.
For a refreshing twist, serve with a cold glass of white wine or iced tea.
If you’re entertaining, consider serving the salad in individual bowls for a more elegant presentation.
Storing Leftovers:
While fresh shrimp salad is best enjoyed immediately, leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the overall flavor will still be delicious.
If you plan to store leftovers, consider keeping the dressing separate to prevent the salad from becoming soggy.
Make-Ahead Tip:
You can prepare the shrimp and the dressing in advance, storing them separately in the fridge. Just toss everything together and add the dressing right before serving for the best texture and taste.
Variants:
Grilled Shrimp Salad:
For added flavor, grill the shrimp instead of pan-frying them. This gives the shrimp a smoky, charred taste that pairs wonderfully with the creamy avocado and fresh veggies.
Add Fruits:
Enhance the salad by adding fruits like orange segments, mango, or even grapefruit for a citrusy sweetness that complements the shrimp and avocado.
Spicy Version:
Add a finely chopped jalapeño or red pepper flakes to the dressing for a spicy kick that pairs perfectly with the cool avocado and shrimp.
With a Creamy Dressing:
If you prefer a creamy dressing, swap the olive oil and lime juice for Greek yogurt or sour cream mixed with a touch of lemon juice and a pinch of garlic powder.
FAQ:
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp work great in this recipe! Just make sure to thaw them completely and drain any excess water before cooking. You can thaw them in the refrigerator overnight or run cold water over them in a colander.
Q: Can I make this salad ahead of time?
A: It’s best to assemble the salad just before serving to keep the avocado fresh and prevent it from browning. However, you can prepare the ingredients in advance (chop vegetables, cook shrimp, and make the dressing) and store them separately until ready to serve.
Q: Can I substitute the shrimp with another protein?
A: Yes, you can easily swap the shrimp for other proteins like grilled chicken, seared tuna, or even a vegetarian option like chickpeas or tofu for a plant-based twist.
Q: Is this salad suitable for people with dietary restrictions?
A: This salad is naturally gluten-free and dairy-free. To make it even more customizable, you can use a plant-based dressing and ensure the shrimp or other proteins meet your dietary needs.
Q: How do I prevent the avocado from browning?
A: To help prevent the avocado from browning, you can drizzle a bit of lime or lemon juice over the avocado right after cutting it. This adds flavor while also keeping it fresh longer.
Conclusion:
This shrimp salad with avocado is a simple, vibrant dish that combines fresh ingredients with a punch of flavor. Perfect for any occasion, whether you’re looking for a healthy lunch, a light dinner, or a crowd-pleasing appetizer, this salad is a versatile and satisfying option. With its creamy avocado, juicy shrimp, and refreshing vegetables, it’s a recipe that will leave you feeling full and energized.
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