Step-by-Step Guide to Making Shrimp & Avocado Salad
1. Prep Your Ingredients
Start by getting everything ready. Trust me, it’s easier to assemble the salad when your ingredients are prepped beforehand.
- Shrimp: If using frozen shrimp, thaw them under cold running water. Pat dry with paper towels.
- Avocado: Slice it in half, remove the pit, and scoop out the flesh. Cut into bite-sized cubes.
- Veggies: Slice the cucumber and cherry tomatoes, and finely chop the red onion.
2. Cook the Shrimp
Cooking shrimp is quick and easy:
- Heat a skillet over medium heat and drizzle with olive oil.
- Season the shrimp with salt, pepper, and a pinch of paprika or chili powder if you like a bit of heat.
- Sauté for 2-3 minutes per side until they’re pink and opaque.
Pro Tip: Don’t overcook the shrimp! They’ll turn rubbery if left on the heat for too long.
3. Whip Up the Dressing
In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, salt, and pepper. Adjust the seasoning to taste.
Assembling the Salad
Layering for Perfection
Now comes the fun part—putting it all together:
- Start with a base of mixed greens.
- Arrange the cucumber, cherry tomatoes, and red onion on top.
- Add the cooked shrimp and avocado cubes.
Drizzle and Toss
Pour the dressing evenly over the salad. Toss gently to coat everything without mashing the avocado.
Optional Add-Ons:
- Cheese: Crumbled feta or shaved Parmesan.
- Nuts/Seeds: Toasted almonds, sunflower seeds, or pumpkin seeds for extra crunch.
- Herbs: Fresh cilantro or parsley for a burst of flavor.
Wrapping It All Up
And there you have it—a Shrimp & Avocado Salad Lunchable recipe that’s as easy to make as it is delicious to eat. It’s fresh, flavorful, and packed with nutrients to power you through the day. Plus, it’s endlessly customizable, so you’ll never get bored.
So, the next time you’re stuck in a lunch rut, remember this recipe. It’s quick, healthy, and guaranteed to make your midday meal something to look forward to. Ready to give it a try? Let me know how it turns out!
