Super Quick Avocado Shrimp Salad

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pinch of yum

Total Time

15 minutes

Prep Time

10 minutes

Cook Time

5 minutes

Rating

(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

Inline ingredients (beta)

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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!

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.

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Seasonal Recipes

Skill Level

other

Super Quick Avocado Shrimp Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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