Refreshing Shrimp Avocado Summer Salad : Light & Healthy Meal

Summer calls for light, fresh, and vibrant meals, and this Shrimp Avocado Summer Salad is the perfect dish! Packed with succulent shrimp, creamy avocado, crisp veggies, and a zesty lime dressing, this salad is as refreshing as it is nutritious. It’s the ideal quick meal, side dish, or light lunch for hot days when you want something delicious without spending hours in the kitchen.

Not only is this salad loaded with protein and healthy fats, but it’s also gluten-free, low-carb, and incredibly satisfying. Whether you’re meal prepping for the week, looking for a wholesome post-workout meal, or planning a picnic-friendly dish, this easy-to-make salad checks all the boxes. With just a handful of simple ingredients, you can whip up this vibrant summer salad in no time!

Why You Will Love Making This Recipe

Quick & Easy: Ready in under 20 minutes, perfect for busy days.
Healthy & Nutritious: Loaded with lean protein, healthy fats, and fresh veggies.
Deliciously Refreshing: A perfect blend of zesty, creamy, and crunchy textures.
Versatile Meal: Enjoy it as a main dish, side, or wrap filling.
Meal Prep Friendly: Make ahead and store for a convenient meal.

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Ingredients:

1 lb shrimp, peeled and deveined
1 avocado, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup cilantro, chopped
2 tbsp extra virgin olive oil
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder

Equipment Used:

Large mixing bowl
Skillet or grill pan
Knife and cutting board
Measuring spoons

Directions & Instructions

Prepare the Shrimp: Season shrimp with salt, pepper, and garlic powder.
Cook the Shrimp: Heat olive oil in a skillet and cook shrimp for 2-3 minutes per side until pink and opaque.
Chop & Mix Veggies: In a large bowl, combine avocado, cherry tomatoes, cucumber, red onion, and cilantro.
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Add Shrimp: Let shrimp cool slightly, then add to the bowl.
Dress the Salad: Drizzle with lime juice and extra olive oil. Toss gently.
Serve & Enjoy: Enjoy immediately or refrigerate for up to 24 hours.

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Nutritional Information

Each serving contains approximately:

Calories: 250
Protein: 22g
Carbohydrates: 9g
Fats: 14g
Fiber: 4g

This salad is rich in lean protein, healthy fats, and essential vitamins while being low in carbs—perfect for a balanced meal.

Prep Time and Cook Time:

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Variations:

Make It Spicy: Add red pepper flakes or diced jalapeños for extra heat.
Swap the Protein: Try grilled chicken or tofu instead of shrimp.
Add More Greens: Toss in arugula, spinach, or romaine for extra crunch.
Fruit Twist: Mix in mango or pineapple for a tropical touch.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes! Thaw frozen shrimp before cooking and pat dry for the best texture.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 24 hours. The avocado may brown slightly but will still taste great.

Q: Can I make this salad ahead of time?
A: Yes! Prep all ingredients except the avocado and dressing. Add them just before serving.

Q: What can I serve this with?
A: Serve with crusty bread, tortilla chips, or over quinoa for a hearty meal.

Pro Tips By Lyndy:

Use Fresh Shrimp: It gives the best flavor and texture.
Dice Avocado Last: Prevents browning before serving.
Balance the Dressing: Adjust lime juice and olive oil to taste.
Chill for Flavor: Let the salad sit for 10 minutes to enhance flavors.

Serving Suggestions:

As a Standalone Meal: Perfect for lunch or a light dinner.
With Tortilla Chips: Scoop it up like a chunky salsa.
Over Grains: Serve over quinoa, couscous, or rice.
In a Wrap: Add to a tortilla for a shrimp salad wrap.