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- 1 lb shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cherry tomatoes, halved - ½ cucumber, diced - ½ red onion, finely chopped - ¼ cup fresh cilantro, chopped - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon garlic powder - Salt and pepper to taste This salad is not just tasty; it is also good for you. A serving has about 300 calories. Shrimp provide omega-3 fatty acids, which are great for heart health. Avocados are rich in healthy fats that support skin and brain function. The mix of vegetables adds fiber and vitamins, making this salad a balanced choice. Enjoy it as a light lunch or a side dish. For the full recipe, check out the details above! To cook the shrimp, start by bringing a medium pot of water to a boil. Once the water is bubbling, add the shrimp. You should cook the shrimp for about 2-3 minutes. Watch closely as they turn bright pink and opaque. When they look done, remove them from the heat. Drain the shrimp and let them cool before adding to the salad. Next, grab a large mixing bowl. Combine the diced avocados, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh cilantro. Make sure to handle the avocados gently. They can easily get mushy, and we want nice, clean pieces in our salad. In a separate small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper. Mix until everything is well combined. It’s important to taste your dressing. You can adjust the flavors as needed. If you want more zing, add extra lime juice. If you prefer a richer taste, add more olive oil. This method keeps it simple, fresh, and full of flavor. For the full recipe, check the section above. How to select ripe avocados Choose avocados that feel slightly soft when you gently squeeze them. A ripe avocado will have a dark, smooth skin. If it’s too hard, it is not ready yet. You can ripen hard avocados at room temperature for a few days. Once ripe, store them in the fridge to keep them fresh longer. Cooking shrimp perfectly To cook shrimp, bring water to a rolling boil. Add shrimp and cook for 2-3 minutes. Watch for the shrimp to turn pink and opaque. This means they are done. Drain them and let them cool before adding them to your salad. Overcooking can make shrimp tough, so keep an eye on the time. Presentation tips for a visually appealing dish Serve the salad in a large bowl or individual dishes. Arrange the shrimp and vegetables in layers for a colorful display. Add extra chopped cilantro on top for a fresh look. A lime wedge on the side adds both color and flavor. Ideas for pairing with sides This salad works well with whole grain bread or crispy tortilla chips. You can also serve it with a light soup for a complete meal. A side of fresh fruit can complement the flavors nicely, making your meal balanced and fun. Nutritional advantages of each main ingredient Shrimp are low in calories and high in protein. They also contain omega-3 fatty acids, which are good for your heart. Avocados provide healthy fats and fiber, helping you feel full. Tomatoes add vitamins and antioxidants, while cucumbers keep you hydrated. How this salad fits into a balanced diet This salad is great for lunch or dinner. It includes protein, healthy fats, and plenty of veggies. Eating a salad like this can help you meet your daily nutrient needs. It’s a delicious way to enjoy fresh ingredients while staying healthy. For the full recipe, check out the details above. {{image_2}} You can change this salad by adding other fruits or veggies. Try sweet mango for a tropical twist. Fresh corn can add a nice crunch. You can also mix in bell peppers or radishes for color. If you want more protein, grilled chicken works well too. It makes the salad heartier, and you’ll feel full longer. Explore new flavors with different dressings. A honey-lime dressing can add sweetness. You can also try a spicy chipotle sauce for some heat. Just mix in chili flakes or fresh jalapeños if you like spice. This way, you can make each salad unique every time. To make this salad low-carb or keto-friendly, skip the tomatoes and cucumbers. Use more avocados and shrimp instead. If you need a gluten-free option, this salad fits perfectly. All the ingredients are naturally gluten-free, so you can enjoy the meal without worry. For the full recipe, check out the Healthy Avocado Shrimp Salad. To store leftovers, put the salad in an airtight container. Make sure it is sealed well. This keeps the salad fresh longer. If you have any extra dressing, store it separately. This prevents the salad from getting soggy. You can freeze this salad, but it is best to freeze only the shrimp. To do this, place cooked shrimp in a freezer-safe bag. Remove as much air as you can before sealing. This helps prevent freezer burn. When you’re ready to use the shrimp, thaw it overnight in the fridge. This ensures even thawing and keeps it safe. You can keep the salad in the fridge for up to 2 days. After that, the quality may decline. Check for changes in color or smell. If you see any brown avocado or a sour smell, it is best to toss it. Always trust your senses when it comes to freshness. Yes, you can use frozen shrimp. Just follow these tips for best results: - Thaw shrimp: Place frozen shrimp in the fridge overnight or run under cold water for quick thawing. - Cook properly: Boil thawed shrimp for 2-3 minutes until pink and firm. - Drain well: After cooking, drain the shrimp to remove excess water before adding to your salad. Absolutely! Here are some ideas to make meal prep easier: - Batch cook shrimp: Cook a larger batch of shrimp and store in the fridge. - Chop veggies ahead: Dice your cucumbers, onions, and tomatoes a day before. - Keep dressing separate: Store the dressing in a small container to keep the salad fresh and crisp. You can easily make this salad vegan. Here’s how: - Replace shrimp: Use chickpeas or marinated tofu for protein. - Enhance flavor: Add spices like smoked paprika or lemon zest for a flavor kick. - Focus on texture: Use roasted nuts or seeds for added crunch and nutrition. This blog post shared a simple and tasty shrimp salad recipe. We covered fresh ingredients, a quick dressing, and helpful tips for perfecting the dish. You learned how to customize, store, and answer common questions about this salad. With its nutritious components, this salad fits well into a healthy diet. Try it today and enjoy every bite!

Healthy Avocado Shrimp Salad

Looking for a light and refreshing meal? Indulge in my Healthy Avocado Shrimp Salad, a delicious and easy-to-make dish that combines creamy avocado with succulent shrimp and fresh veggies. Packed with nutrients and flavor, this salad is perfect for lunch or dinner. Ready to savor every bite? Click through for the full recipe and discover how to create this healthy delight in just a few simple steps!
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Ingredients
  

1 lb shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cherry tomatoes, halved

½ cucumber, diced

½ red onion, finely chopped

¼ cup fresh cilantro, chopped

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

In a medium pot, bring water to a boil and add the shrimp. Cook the shrimp for about 2-3 minutes until they turn pink and opaque. Remove from heat, drain, and let cool.

    In a large mixing bowl, combine the diced avocados, cherry tomatoes, cucumber, red onion, and fresh cilantro.

      In a separate small bowl, whisk together the olive oil, lime juice, garlic powder, salt, and pepper until well combined.

        Add the cooled shrimp to the large mixing bowl with the vegetables.

          Drizzle the dressing over the shrimp and vegetable mixture. Gently toss everything together to combine, ensuring the avocados do not get mashed.

            Taste and adjust seasoning if necessary.

              Serve immediately or chill in the refrigerator for 15-30 minutes for a cooler, refreshing dish.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings

                  - Presentation Tips: Serve the salad in a large bowl or individual dishes. Garnish with extra chopped cilantro and a lime wedge on the side for an extra pop of color and flavor.