Shrimp Avocado Salad
This Shrimp Avocado Salad is the perfect healthy recipe and great for lunch. It’s loaded with cooked shrimp, avocado and tomato, and fresh herbs tossed in a tangy homemade lemon dressing.
Servings: 2
Ingredients
The Dressing:
- 1 tablespoon lemon juice about 1/2 lemon
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1 1/2 tablespoon fresh basil chopped
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Everything Else:
- 1 lb. about 15-20 large cooked shrimp, chopped
- 1 cup cherry tomatoes diced
- 1 small red onion fine diced (1/2 cup)
- 1 avocado diced
- 1 tablespoon fresh basil plus more for garnish
- Salt and pepper to taste
Instructions
- In a large bowl combine the cooked shrimp (see note), tomatoes, onion, avocado, and chopped basil. Set aside.
- Make the dressing: In a small bowl combine lemon juice, rice vinegar, olive oil, garlic, basil, sriracha, honey and dijon mustard. Whisk together until smooth and combined.
- Pour the dressing over the shrimp salad and toss to combine. Taste and add salt and pepper to your liking.
- Serve in a bowl, in lettuce leaves, or on a bed of lettuce, garnish with more fresh basil, and serve immediately with lemon wedges if desired!
Notes
- If you're cooking your shrimp: Make sure they're cleaned, deveined, and tails are removed. Cook in a skillet with the oil of your choice, salt, and pepper for 2-3 minutes on each side, until pink, fully opaque, and cooked through.
Nutrition
Calories: 313kcal | Carbohydrates: 11.8g | Protein: 31g | Fat: 16g | Saturated Fat: 2.6g | Cholesterol: 213mg | Sodium: 243mg | Fiber: 4.6g | Sugar: 4.1g