Super Quick Avocado Shrimp Salad
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.6 out of 5 stars
(13)
Ingredients
1-2 servings
- 1/2 lb. shrimp (tails removed)
- 1 ripe avocado
- 1/2 teaspoon salt
- a sprinkle of garlic powder (optional)
- squeeze of one lemon
- half of a small cucumber (diced)
- a pinch of fresh dill
- a pinch of chives
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Preparation
Step 1
Poach the shrimp: Bring a pot of water to boil. Add the shrimp. Cook for 3-5 minutes until pink and opaque. Drain and place in a bowl of ice water to cool. When cooled, pat dry and cut into bite-sized pieces.
Step 2
Avocado mixture: Mash the avocado. Season with salt, lemon, and garlic powder if you want.
Step 3
Assemble: Toss shrimp, avocado mix, cucumber, and herbs together. Season to taste. Eat on the deck in the summer with a cold coconut water and feel like a million bucks!
Step 4
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Chef's notes
I usually buy a full pound of shrimp and cook all of it, but then I make it into salad in two batches. The salad doesn’t keep well, but the extra cooked shrimp will do great for a day or two in the fridge.
Sometimes I add some chopped fresh spinach to this salad to kind of bulk it up a little bit and get some extra greens in my life.
