Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 2 limes (juiced)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
- Cook the shrimp in a skillet with olive oil over medium-high heat for 2-3 minutes per side until pink.
- Prepare the dressing by whisking lime juice, olive oil, chili powder, cumin, salt, and pepper in a small bowl.
- In a large bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and the cooked shrimp.
- Drizzle the dressing over the salad mixture and gently toss to combine without mashing the avocado.
- Serve immediately or chill in the refrigerator for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 2g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 220mg
Keywords: For extra zing, add lime zest to your dressing. Customize your salad with additional vegetables like bell peppers or fruits such as mango. To enhance flavors further, let the salad sit for about 15 minutes before serving.