Description
A light and refreshing salad featuring juicy shrimp, creamy avocado, and crisp vegetables, topped with a zesty cumin-lime dressing. Perfect as a healthy lunch or vibrant side dish.
Ingredients
Scale
For the Salad:
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup shredded lettuce or cabbage
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 3 tbsp olive oil
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
Instructions
-
Cook the Shrimp:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Season the shrimp with salt and black pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and fully cooked. Remove from heat and let cool slightly.
-
Prepare the Dressing:
- In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, salt, and pepper. Adjust seasoning to taste.
-
Assemble the Salad:
- In a large bowl, arrange the shredded lettuce or cabbage as the base.
- Top with cooked shrimp, avocado slices, and chopped red onion.
- Drizzle the dressing over the salad and gently toss to combine.
-
Garnish and Serve:
- Sprinkle fresh cilantro over the top for garnish.
- Serve immediately as a light lunch or refreshing side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 315kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 160mg