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Lime Shrimp Avocado Salad

A light yet satisfying salad with succulent shrimp, buttery avocado, and a zesty lime dressing that delivers restaurant-quality flavors in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 lb medium shrimp, peeled and deveined
  • 2 ripe avocados, diced
  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
For the Lime Dressing
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • salt and pepper to taste

Method
 

  1. Whisk together lime juice, olive oil, minced garlic, and honey in a small bowl until emulsified. Season with salt and pepper to taste.
  2. Heat a large skillet over medium-high heat and add a drizzle of oil. Add shrimp in a single layer and cook for 2-3 minutes per side until they turn pink and opaque with golden edges.
  3. While shrimp cool slightly, dice avocados into bite-sized cubes and immediately toss with a splash of lime juice to prevent browning. Halve the cherry tomatoes, slice the red onion paper-thin, and roughly chop the cilantro.
  4. Place mixed greens in a large bowl. Arrange the warm shrimp, avocado cubes, tomatoes, and red onion over the greens.
  5. Drizzle the lime dressing over everything and gently toss. Garnish with fresh cilantro and serve immediately while the shrimp are still slightly warm.

Notes

Store leftovers in airtight containers in refrigerator for up to 2 days. Keep dressing separate if possible to prevent wilting. Does not freeze well due to avocado and greens. Toss diced avocado immediately with lime juice to prevent browning. Cook shrimp until pink and opaque in C-shape - avoid overcooking which makes them rubbery.