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Overhead view of shrimp and avocado salad in a white bowl on a white surface.
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Shrimp and Avocado Salad

Shrimp, avocado, tomatoes, and red onions in a zesty homemade vinaigrette. So refreshing!
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4

Ingredients

For the viniagrette:

  • ⅓ cup olive oil
  • ⅓ cup apple cider vinegar
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon garlic powder
  • 2 teaspoons honey

For the salad:

  • 1 tablespoon olive oil
  • 1 ½ pounds medium shrimp peeled, deveined, and chopped into about ½-inch pieces (about 3 cups chopped cooked shrimp if you're buying shrimp pre-cooked)
  • Salt and pepper to taste
  • ½ cup thinly sliced red onion
  • 1 (9 ounce) package cherry tomatoes sliced into quarters
  • 3 small avocados halved, seeded, peeled, and chopped
  • 2 tablespoons chopped fresh cilantro

Instructions

  • In a small bowl, whisk together the vinaigrette ingredients and set aside.
  • Season shrimp with salt and pepper.  Heat 1 tablespoon of olive oil over medium high heat.  Add chopped shrimp and cook, stirring frequently, for about 3 minutes or until shrimp have just turned pink on both sides and are opaque.  Drain off any excess juices, transfer shrimp to a plate and allow to cool.
  • While shrimp are cooling, slice the vegetables.  Place vegetables in a large bowl,  add shrimp and toss to combine.  Drizzle with vinaigrette and gently stir to combine.  Sprinkle with chopped fresh cilantro.