Quick Cold Shrimp Avocado Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
450 g cooked shrimp, tails removed and cut into thirds
02 -
1 large avocado, peeled and diced
03 -
150 g cherry tomatoes, halved
04 -
130 g cucumber, thinly sliced
05 -
75 g red onion, thinly sliced
06 -
60 g arugula or other tender salad greens
→ Lemon Dressing
07 -
60 ml fresh lemon juice
08 -
60 ml olive oil
09 -
2 garlic cloves, grated or finely chopped
10 -
15 g fresh parsley, chopped
11 -
1 teaspoon kosher salt
12 -
0.5 teaspoon freshly cracked black pepper
# Instructions:
01 -
Remove tails from the cooked shrimp and cut each shrimp into thirds. Place shrimp in a large mixing bowl.
02 -
In a small bowl, whisk together fresh lemon juice, olive oil, grated garlic, kosher salt, and black pepper until well combined.
03 -
Drizzle approximately 3 tablespoons of the prepared lemon dressing over the shrimp and toss to coat evenly. Cover and refrigerate the shrimp while preparing the remaining ingredients.
04 -
Arrange arugula or other salad greens in a large salad bowl. Add diced avocado, halved cherry tomatoes, thinly sliced cucumber, and thinly sliced red onion on top.
05 -
Top the salad base with marinated shrimp, leaving excess marinade behind. Add desired amount of remaining dressing and chopped parsley. Gently toss the salad to combine. Taste and adjust seasoning with additional salt or pepper if needed.
06 -
Serve immediately while cold and enjoy.
# Notes:
01 -
Wait to add salad greens until just before serving for maximum freshness.
02 -
Parts of the salad, such as the lemon dressing and shrimp marinade, can be prepared ahead and stored separately.