Creamy Shrimp and Avocado Salad

Ingredients

• 1 lb shrimp (peeled and deveined)
• 2 ripe avocados (diced)
• 1 cup cucumber (chopped)
• 0.5 cup cherry tomatoes (halved)
• 0.25 cup red onion (thinly sliced)
• 2 tbsp fresh cilantro or parsley (chopped)
• 1 tbsp olive oil (for cooking)
• salt and black pepper (to taste)
• 0.33 cup mayonnaise or Greek yogurt (for the dressing)
• 1 tbsp lime juice
• 1 garlic (clove minced)
• 1 tsp Dijon mustard
• paprika (a pinch)

Steps

1. 1

   Heat the olive oil in a skillet over medium heat.

2. 2

   Season the shrimp with salt and pepper to taste.

3. 3

   Cook the shrimp for 2 to 3 minutes per side until pink and opaque. Remove from heat and let cool slightly.

4. 4

   In a large bowl, combine the avocado, cucumber, cherry tomatoes, red onion, and fresh herbs (cilantro or parsley).

5. 5

   In a small bowl, whisk together the dressing ingredients: mayonnaise (or Greek yogurt), lime juice, minced garlic, Dijon mustard, and a pinch of paprika until smooth.

6. 6

   Add the cooked shrimp to the salad bowl.

7. 7

   Pour the creamy dressing over the ingredients and toss gently to coat everything without mashing the avocado.

8. 8

   Serve chilled or freshly prepared with lettuce, toasted bread, or crackers.

Notes

For a lighter version, use Greek yogurt instead of mayonnaise. Serving immediately is recommended to prevent the avocado from oxidizing.

Nutrition per serving

• salad
• seafood
• lunch
• dinner
• healthy
• low carb
• mediterranean