Shrimp and Avacado Salad

Shrimp and Avacado Salad

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  • Prep Time


  • Total Time


  • Servings



  • Cilantro Dressing/Marinade

  • 3

    Tbsp fresh Lime Juice

  • 2

    Tbsp Extra Virgin Olive Oil

  • ½

    cup fresh cilantro, chopped

  • tsp fresh cracked Pepper, to taste

  • pinch Salt, to taste

  • 1

    . Combine all ingredients in a bowl and mix.

  • Salad:

  • Cilantro dressing

  • 1

    lb cooked shrimp, deveined and tail removed

  • 2

    ripe avocados

  • 4

    cups lettuce or baby greens


1. Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better). 2. Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Divide among plates. 3. Cut avocado into bite-size wedges. Sprinkle over lettuce. 4. Top with marinated shrimp and leftover dressing. Enjoy!


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