Zesty Lime Shrimp and Avocado Salad
Ingredients:
1 lb shrimp, peeled and deveine
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped (optional, for heat)
Juice of 2 limes
2 tablespoons olive oil
1 teaspoon honey or agave (optional for slight sweetness)
Salt and pepper to taste
Mixed greens or lettuce (optional, for serving)
Instructions:
Cook the shrimp:
Heat 1 tablespoon olive oil in a skillet over medium heat. Season shrimp with salt and pepper. Cook shrimp 2-3 minutes per side until pink and cooked through. Remove from heat and let cool slightly.
Make the dressing:
In a small bowl, whisk together lime juice, remaining 1 tablespoon olive oil, honey (if using), and a pinch of salt and pepper.
Combine salad:
In a large bowl, gently toss the cooked shrimp, diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
Dress the salad:
Pour the lime dressing over the salad and toss gently to coat everything evenly.
Serve:
Serve the salad on its own or over a bed of mixed greens or lettuce.
Tips:
For extra crunch, add toasted pepitas or sliced almonds.
You can substitute lime juice with lemon juice if preferred.
Add a pinch of smoked paprika or chili powder to the shrimp for a smoky kick.