Shrimp Avocado Salad

Say goodbye to creamy, mayo-based shrimp salads, and hello to a light, refreshing version with this shrimp and avocado salad. Perfect for warmer weather or year-round busy schedules, there’s minimal prep and cooking time. The salad is ready in a flash and is a nice appetizer, lunch, or light dinner.

Avocados have a habit of browning quickly after cutting. To combat this problem, the salad is tossed in a citrus dressing. The acid in the lemon and lime juices keeps the avocado bright and fresh-looking from the first bite to the very last.

We’re fans of anything make-ahead, so keep in mind that the shrimp for this salad can be prepped in advance. Sauté it in a skillet on the stovetop a few hours or up to two days ahead. Then store the shrimp in a covered container in the fridge and proceed with the recipe when you’re ready. Poached shrimp can also be used, and grilled shrimp adds a smoky, charred flavor to the overall salad. Need a time-saving shortcut? Buy peeled and deveined shrimp for faster prep, or opt for pre-cooked shrimp, making this a no-cook shrimp and avocado salad.

Ingredients

For the Dressing:

1/4 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon lemon juice, freshly squeezed

1 tablespoon lime juice, freshly squeezed

1 pinch sugar

Freshly ground black pepper, to taste

Salt, to taste

For the Salad:

2 avocados, pitted and chopped

1 pint cherry tomatoes, or grape tomatoes, quartered

1 medium red onion, halved and thinly sliced

1/4 cup cilantro, finely chopped

1 tablespoon olive oil

1 1/4 pounds large shrimp, 31/50 count, peeled, deveined and cut in 1/2-inch pieces