Shrimp Avocado Salad Recipe

Shrimp Avocado Salad Recipe

Avocado Shrimp Salad Recipe - This quick and easy avocado shrimp salad is a snap to make for a light and refreshing no-cook salad recipe!

Ingredients

For the chopped salad:

• 1/2 medium red onion, thinly sliced
• 2 avocados, peeled, pitted and sliced
• 1 medium romaine lettuce 5 to 6 cups chopped
• 1/2 English cucumber or 3 small garden cucumbers, sliced
• 1/2 lb 3-4 medium Roma tomatoes, chopped
• 1 cup corn kernels from 2 fresh cobs or canned drained corn

For the Cajun shrimp:

• Pinch of salt
• 1 teaspoon of Cajun spices
• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 2 garlic cloves, pressed

For the zesty cilantro-lemon vinaigrette:

• 1/8 teaspoon freshly ground black pepper
• Juice of 1 large lemon about 3 tbsp.
• 1/2 bunch of cilantro (1/2 cup chopped)
• 3 tablespoons of mild or extra virgin olive oil
• 1 teaspoon of sea salt or 3/4 teaspoon of table salt

Instructions

First, place medium bowl of shrimp, sprinkle with 1 tsp Cajun spices, 2 pressed garlic cloves and a pinch of salt and stir to combine.

Then, heat a large non-stick skillet over medium-high heat. Stir in 2 tbsp. Tablespoons of butter. Once the butter stops sizzling, add the shrimp in a single layer and sauté for about 2 minutes without disturbing. Flip the shrimp and sauté for one more minute or until cooked through. Do not overcook the shrimp or they may get chewy. Remove to a plate and let cool.

Chop, rinse and wring out the romaine lettuce. Line the bottom of a large salad bowl / bowl with 5 to 6 cups chopped romaine lettuce. Add the remaining salad ingredients and the shrimp in rows on the romaine.

To prepare the vinaigrette, in a small bowl, whisk together the dressing ingredients. Drizzle salad with dressing, then toss to combine and serve. Happy Cooking Time.