Cilantro Lime Shrimp And Avocado Salad Recipes

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CILANTRO LIME SHRIMP AVOCADO SALAD RECIPE



Cilantro Lime Shrimp Avocado Salad Recipe image

Cilantro Lime Shrimp Avocado Salad Recipe - This Cilantro Lime Shrimp Avocado Salad recipe has all the flavors of summer in every delicious bite! So quick and easy to toss together and perfect for a lunch or a light supper!

Provided by Robyn Stone | Add a Pinch

Categories     Salad

Time 10m

Number Of Ingredients 11

1 large heads fresh romaine lettuce (chopped)
2 pounds boiled or steamed shrimp (peeled and deveined)
2 medium avocados (cut into large pieces)
2 cups sliced grape tomatoes
2 tablespoons diced red onion
¼ cup extra virgin olive oil
¼ cup lime juice
1 clove garlic, minced or ½ teaspoon garlic powder
1 tablespoon chopped fresh cilantro + more if desired
1 teaspoon Dijon mustard
salt and pepper (to taste)

Steps:

  • Add chopped romaine lettuce to a large bowl. Top with shrimp, avocado, tomatoes and red onion.
  • Whisk together olive oil, lime juice, garlic, cilantro, Dijon mustard and salt and pepper. Pour the dressing over the salad and toss to evenly distribute the dressing and serve.

Nutrition Facts : Calories 473 kcal, Carbohydrate 14 g, Protein 50 g, Fat 24 g, SaturatedFat 3 g, Sugar 4 g, Cholesterol 572 mg, Sodium 1797 mg, Fiber 7 g, ServingSize 1 serving

CILANTRO LIME SHRIMP AND AVOCADO SALAD



Cilantro Lime Shrimp and Avocado Salad image

Cilantro Lime Shrimp and Avocado Salad - a salad packed full of vegetables that will become a go-to meal or dish in your kitchen from the moment you try it! This salad is very easy to make, light and refreshing in flavor, and can be made in minutes. The perfect low-calorie meal or side dish if you're looking for something simple and quick.

Provided by Samantha Buckner

Categories     Appetizer     Salad

Time 10m

Number Of Ingredients 16

1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 cup fresh lime juice ((approximately 2 limes)*)
1 tsp. minced garlic ((approximately 2 cloves))
1/4 cup freshly chopped cilantro (packed)
1 lb. wild caught jumbo shrimp (cooked, peeled and deveined, chopped, 16-20 count)
1/2 cup corn
1/2 cup black beans (drained and rinsed)
1 cup cherry tomatoes (halved (approximately 12-14))
1/4 cup sliced red onion (more or less to taste)
1 in large english cucumber (sliced lengthwise and thenhalf (or 2 small seedless cucumbers))
2 avocados (peeled, pitted and chopped)
black pepper (to taste)
pinch freshly chopped cilantro (aor two will do)
Lime juice (optional - to taste)

Steps:

  • Combine ingredients for the dressing into a small bowl and whisk together until combined.
  • In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
  • Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
  • Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.

Nutrition Facts : Calories 386 kcal, Carbohydrate 24.1 g, Protein 29 g, Fat 20.1 g, SaturatedFat 2.6 g, Cholesterol 55 mg, Sodium 236.4 mg, Fiber 10.1 g, Sugar 5.2 g, UnsaturatedFat 14.1 g, ServingSize 1 serving

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