Description
A fresh and flavorful Shrimp Salad perfect for summer, combining tender shrimp with crisp vegetables and a zesty lemon-olive oil dressing. Quick to prepare, light yet satisfying, and customizable for any occasion or dietary preference.
Ingredients
Scale
Shrimp and Salad Base
- 1 lb cooked shrimp, peeled and deveined
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, cubed
- 2 tbsp fresh herbs (parsley or cilantro), chopped
Dressing
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the shrimp: If using raw shrimp, boil or sauté them until pink and opaque, about 2-3 minutes per side, then allow to cool. Use pre-cooked shrimp to save time if preferred.
- Chop your fresh ingredients: Dice cucumbers, halve the cherry tomatoes, thinly slice red onion, and cube the avocado to bring texture and freshness to the salad.
- Mix the dressing: In a small bowl, whisk together fresh lemon juice, olive oil, salt, and pepper until well combined for a bright and simple dressing.
- Combine all ingredients: In a large bowl, gently toss the shrimp, mixed greens, chopped vegetables, and fresh herbs with the dressing, ensuring even coating without bruising avocado or greens.
- Serve immediately or chill: Enjoy the salad fresh for best texture or refrigerate for up to one hour to let flavors meld while keeping crispness intact.
Notes
- Use fresh shrimp when possible for the best flavor and texture.
- Dress the salad lightly to preserve the crispness of the ingredients.
- Pat shrimp dry before mixing to avoid sogginess.
- Add avocado last to prevent mushiness.
- Keep all ingredients chilled before assembly for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp salad, summer salad, quick shrimp recipe, healthy lunch, light appetizer, gluten free, seafood salad