A vibrant mix of avocado, lime, shrimp, and crisp vegetables for a light and flavorful meal.
# What You’ll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables & Fruits
02 - 2 ripe avocados, diced
03 - 7 oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced
07 - 1 cup fresh cilantro leaves, roughly chopped
08 - 1 romaine lettuce heart, chopped (optional)
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - Zest and juice of 2 limes
11 - 1 garlic clove, minced
12 - 1 tsp honey or agave syrup
13 - 1/2 tsp ground cumin
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Extra lime wedges
16 - Additional cilantro leaves
# Step-by-Step Guide:
01 - Bring a pot of salted water to a boil. Add shrimp and cook for 2 to 3 minutes until pink and opaque. Drain, rinse under cold water, and pat dry.
02 - In a small bowl, whisk together olive oil, lime zest and juice, garlic, honey, cumin, salt, and pepper until well combined.
03 - In a large bowl, mix diced avocados, halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, and chopped cilantro. Add the cooked shrimp.
04 - Drizzle the dressing over the salad and gently toss to combine. Adjust seasoning as needed.
05 - Serve immediately on a bed of chopped romaine lettuce if desired. Garnish with extra lime wedges and additional cilantro leaves.
