Description
This light and refreshing shrimp salad is a perfect balance of tender shrimp, crunchy vegetables, and a zesty dressing. Ideal for a quick lunch or a side dish, it’s packed with flavor and easy to make.
Ingredients
Scale
- 1 lb cooked shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, cubed
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- In a large bowl, combine the shrimp, tomatoes, cucumber, avocado, and red onion.
- Drizzle with olive oil and lemon juice, then toss gently to coat.
- Season with salt and pepper to taste.
- Garnish with fresh herbs and serve chilled.
Notes
- You can substitute the shrimp with other seafood like crab or lobster for variety.
- For extra crunch, add some mixed greens or leafy lettuce.
- This salad is great for meal prep and can be stored in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 220
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 25g