Ingredients
Salad Ingredients
- 1 pound large cooked shrimp (thawed)
- 2 cups shredded lettuce
- ¼ red onion (diced)
- 2 avocados (sliced)
- 1 tablespoon chopped cilantro
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon fresh cracked pepper
Instructions
- Thaw the Shrimp: If using frozen cooked shrimp, run cold water over them for 5-10 minutes until thawed or place shrimp in a covered bowl in the refrigerator overnight. Drain excess water and pat dry with paper towels to remove moisture.
- Make the Dressing: In a large bowl that can accommodate all salad ingredients, whisk together the extra-virgin olive oil, lime juice, cumin, salt, and fresh cracked pepper until the mixture is well emulsified and smooth.
- Assemble the Salad: Add the thawed shrimp to the bowl with the dressing. Then add shredded lettuce and diced red onion. Gently toss everything together ensuring the dressing coats all components evenly. Arrange sliced avocados around the shrimp mixture and sprinkle with chopped fresh cilantro for garnish.
- Serve: This salad can be served immediately at room temperature or chilled in the refrigerator for a refreshing cold salad option. Enjoy fresh for best flavor and texture.
Notes
- Use pre-cooked, peeled shrimp for convenience and faster preparation.
- Adjust lime juice and cumin quantities to taste for more tang or spice.
- Serve with tortilla chips or warm crusty bread for a complete meal.
- To keep avocados from browning, add them just before serving or toss with a little additional lime juice.
- This salad is best eaten fresh but can be stored in the refrigerator for up to one day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
