Shrimp and Avocado Salad with Lime Dressing
Halved precooked shrimp combined with diced avocados, tomatoes, and red onion, brightened with fresh cilantro and lime juice. A light, refreshing salad dressed with olive oil, sea salt, and brown sugar, served in individual glasses for an elegant presentation.
Ingredients
- 9 oz precooked shrimp, halvedcooked chicken breast1:1poultryshellfish-free
same texture and protein content
- 2 avocados, dicedsoft tofu1:1vegetarianveganadds soy
neutral base, absorbs dressing
- 1 tomato, diced
- 1 red onion, diced
- 1 red chile, deseeded, finely choppedjalapeño1:1spicy
similar heat and flavor profile
- cilantro, finely chopped(optional)
- 2 limes, juice
- ½ tsp sea salt
- ½ tsp brown sugar
- 2 tbsp olive oil
Instructions
- 1
Halve the shrimp
- 2
Dice the avocados, tomato, and red onion into small pieces
- 3
Remove seeds from the chile and cut into fine pieces
- 4
Finely chop the cilantro
- 5
Combine all ingredients in a bowl
- 6
Mix well with lime juice, sea salt, brown sugar, and olive oil
- 7
Divide into small glasses to serve
Good to Know
Cover and refrigerate up to 1 day; add dressing just before serving to prevent sogginess
Prepare all components separately up to 4 hours ahead; assemble and dress shortly before serving
Present in individual glasses for an elegant appetizer or light lunch
Common Mistakes
Do not add dressing too early to avoid the avocado becoming mushy and the salad becoming soggy
Do not skip removing chile seeds if you prefer less heat
Substitutions
Vegan Options
neutral base, absorbs dressing
General Alternatives
same texture and protein content
similar heat and flavor profile