Avocado and Shrimp Salad
You know were in NY right? Here’s the thing, in the bustling rhythm of New York City life, finding a moment of tranquility can often be as challenging as seeking a quiet corner in Times Square. But every so often, a dish comes along that not only tantalizes the taste buds but also brings a sense of serenity and balance to our hectic days. Today, I'm thrilled to share with you a recipe that does just that – my Avocado and Shrimp Salad.
Crafted with the fitness enthusiast and health-conscious individual in mind, this salad is a symphony of flavors and textures. The buttery richness of avocado melds perfectly with the succulent, lightly seasoned shrimp, offering a meal that’s not only nourishing but also incredibly satisfying. Every ingredient has been thoughtfully selected to support a balanced lifestyle, from the crisp greens laying the foundation to the sprinkle of herbs that finish the dish with a flourish.
This recipe is designed to fuel your body and delight your palate without compromising on taste or nutrition. It's perfect for a post-workout meal, a quick lunch in between Zoom meetings, or even as a light, refreshing dinner to end your day on a high note.
The simple ingredients come together to create something extraordinary. Whether you're a seasoned fitness enthusiast or just starting your journey to a more balanced lifestyle, this salad is sure to inspire and invigorate.
Stay tuned as I guide you through each step of creating this delightful dish, sharing tips and tricks to make it perfectly yours. Let’s embark on this culinary adventure together, embracing the joy of cooking as a pathway to wellness and vitality.
INGREDIENTS TO MAKE SHRIMP AVOCADO SALAD:
Shrimp: Use large shrimp if possible, either raw or pre-cooked. I share the steaming method below if you bought it raw. You can leave the shrimp whole or chop it up into thirds to make them more bite-sized pieces.
BeefSteak or Super Sweet Tomatoes: 1 to 2 depending on the size, chopped and cubed
Cucumber: 1 large, chopped and Cubed
Avocado: Make sure they are ripe but firm for the best consistency with the salad. Add them right before serving.
Red onions: They give great flavor to the shrimp avocado salad without overpowering it.
Lettuce: 1/2 head of each Red Leaf Lettuce and Romaine Lettuce. Shred both lettuce or thinly sliced.
Dressing: The homemade dressing is made with extra virgin olive oil, red wine, OR raspberry vinegar, it all depends on your preferred taste. You’ll also need raw honey, dijon mustard, along with some cumin ( OPTIONAL), salt and pepper. If you don’t like the taste of cumin, you can skip that ingredient.
HOW TO MAKE SHRIMP AVOCADO SALAD
STEAM THE SHRIMP
I prefer large wild-caught raw frozen shrimp for this recipe, but whatever you find, it would work great! Thaw it with cold running water. Once thawed, rinse in a bowl with 1/2 lemon juice and wash under running water. Season with garlic and onion powder (just a little sprinkle ) and then steam it in a steamer basket over a pot of boiling water. You only need about 5-6 minutes until the shrimp turns opaque. If the shell is on the shrimp, it will peel off easily when cooked.
After steaming and shelling the shrimp, you’re ready to assemble the shrimp avocado salad!
Keep in mind that there are alternate ways to cook the shrimp, for example on a stovetop, by sautéing with olive oil, garlic and onion powder salt and pepper or even cook on a grill. You can also buy pre-cooked shrimp that’s ready-to-use in the recipe.
ASSEMBLE THE SALAD
Make sure that your dressing is already made. Measurements of each ingredient depend on the amount you’re making and how tangy or sweet you’ll love it.
Next, toss the cooked shrimp with the dressing, along with the chopped cucumber, cubed red onions, tomatoes and you can add cilantro here, optional. Give them a good toss so the dressing gets absorbed well.
Then you’ll want to spoon the mixture on top of the shredded lettuce and carefully place the avocado slices around the shrimp in the salad. I like adding a whole avocado at the end. You can use half. I have a slight avocado addiction.
Alternatively, you can chop everything finely, and mix it all together. Then optional, you can serve it in butter lettuce to make shrimp lettuce wraps, or eat alone. Its that good.
TIPS TO MAKE SHRIMP AVOCADO SALAD
Use ripe but firm avocados. The avocado should give a little when you press it, but not soft. If it is overipe it will be difficult to cut and not ripe enough and it will be hard to peel.
Make this recipe in less time by buying pre-cooked shrimp. You can also make it with fresh shrimp that aren’t frozen.
Cut the red onion into small pieces. If the pieces are too large they can overpower the other ingredients. If you are not a fan of red onions you can substitute them with green onions.
As we wrap up this culinary journey, I hope you're as excited to dive into this Avocado and Shrimp Salad as I was to create and share it with you. Bursting with flavors and teeming with health benefits, it's a testament to how delightful eating well can be. Remember, the secret to a great salad is fresh ingredients, so choose the best you can find, and the flavors will sing!
For my fitness enthusiasts and those dedicated to a balanced lifestyle, this salad is a celebration on a plate – a perfect blend of protein, healthy fats, and vibrant veggies. It's a dish that complements your routine and nourishes your soul.
I invite you to share your creations, experiences, and thoughts with me. Each comment, each shared moment enriches our community and inspires a continuous cycle of healthy, joyful living.
Here's to finding that perfect balance of flavor and nutrition in every meal. Until our next delicious encounter, keep thriving, keep laughing, and keep savoring each bite of life.
Bon Appétit!