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Shrimp, Avocado & Tomato Chopped Salad

A fresh, protein-packed chopped salad with tender shrimp, creamy avocado, and juicy tomatoes tossed in a zesty lime dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Summer
Calories: 320

Ingredients
  

Salad
  • 1 lb shrimp peeled and deveined
  • 2 avocados diced
  • 1.5 cups cherry tomatoes halved
  • 0.25 cup red onion finely diced
  • 2 tbsp cilantro chopped
Dressing
  • 2 tbsp olive oil
  • 2 tbsp lime juice freshly squeezed
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Large spoon

Method
 

  1. Bring salted water to a boil and cook shrimp for 2–3 minutes until pink and opaque.
  2. Transfer shrimp to ice bath, drain, and pat dry.
  3. Combine avocado, tomatoes, red onion, and shrimp in a bowl.
  4. Whisk olive oil, lime juice, salt, and pepper together.
  5. Pour dressing over salad and gently toss.
  6. Add cilantro, adjust seasoning, and serve immediately.

Notes

For best results, use ripe but firm avocados and avoid overcooking the shrimp.