Shrimp Avocado Cucumber Salad

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Shrimp Avocado Cucumber Salad: Fresh, Light, and Flavorful!

Get ready for a vibrant and incredibly refreshing meal with this Shrimp Avocado Cucumber Salad! This quick and easy dish brings together succulent cooked shrimp, creamy avocado, crisp cucumber, juicy cherry tomatoes, and a zesty lime-cilantro dressing. It’s the perfect light lunch, healthy dinner, or impressive side dish for any occasion, especially wonderful on a warm day!

This salad is a celebration of fresh ingredients, offering a delightful balance of textures and bright, clean flavors. The tender shrimp pairs beautifully with the creamy avocado and crisp vegetables, all brought to life with a simple yet vibrant lime dressing. It’s simple, satisfying, and utterly delicious!

Ingredients:

  • 1 lb cooked shrimp, peeled and deveined (medium to large size, tails on or off per preference)
  • 2 ripe avocados, diced
  • 1 large cucumber, diced (peeled or unpeeled, per preference)
  • 1 pint cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped

For the Dressing:

  • 3 tablespoons fresh lime juice (from about 1-2 limes)
  • 2 tablespoons olive oil (extra virgin recommended)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Equipment:

  • Large mixing bowl
  • Small mixing bowl
  • Whisk or fork
  • Cutting board
  • Sharp knife
  • Serving spoon

Instructions:

  1. Prepare the Salad Base: In a large bowl, gently combine the cooked shrimp, diced avocado, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro.

    • Tip for avocado: To prevent browning, dice the avocado last or squeeze a little extra lime juice over it immediately after dicing.

  2. Whisk the Dressing: In a small separate bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper until well emulsified.

  3. Dress and Toss: Pour the prepared dressing evenly over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are lightly and evenly coated with the dressing. Be careful not to mash the avocado.

  4. Serve: Serve the Shrimp Avocado Cucumber Salad immediately for the freshest taste and texture, or chill in the refrigerator for about 15 minutes to allow the flavors to meld.

Tips & Variations:

  • Shrimp Prep: If using raw shrimp, cook it quickly in a skillet with a little olive oil until pink and opaque (2-3 minutes), then chill completely before adding to the salad.
  • Add Spice: For a little kick, add a pinch of red pepper flakes to the dressing, or finely dice a jalapeño and add it to the salad.
  • Extra Herbs: Feel free to add other fresh herbs like chopped fresh dill or a bit of mint for a different flavor profile.
  • Protein Boost: You can add cooked quinoa or couscous to make this salad even more substantial.
  • Vegetable Additions: Diced bell peppers (yellow or orange for color) or corn kernels would also be great additions.
  • Make Ahead (Partial): You can prep and chop all vegetables and make the dressing in advance. Store them separately in the refrigerator. Add the diced avocado and cooked shrimp, then dress and toss just before serving to maintain freshness and prevent avocado browning.

Enjoy your fresh, light, and flavorful Shrimp Avocado Cucumber Salad!

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