Lemony Shrimp + Avocado + Tomato Salad


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Lemony Shrimp + Avocado + Tomato Salad


1 lb. raw shrimp, peeled and deveined

2 Tbsps olive or avocado oil, divided (I use avocado oil for cooking and olive oil as the drizzle/dressing)

1-2 fresh garlic cloves, minced or pressed

2 large avocados, diced

8 oz. mixed cherry tomatoes, cut in half

1 green chili, seeded & sliced

A good handful of fresh cilantro or flat-leaf parsley leaves, chopped

1 large fresh lemon, both juice and zest of

Sea salt and fresh ground black pepper


Heat one tablespoon of oil in a large skillet over medium-high heat.

Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.

Season shrimp with sea salt and pepper to taste, remove from heat.

In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.

Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.

Adjust seasonings to your taste and enjoy!

I prefer this salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two.


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