Shrimp Avocado Salad with Cilantro Dressing
Fresh, vibrant, and bursting with flavor, this Shrimp Avocado Salad with Cilantro Dressing is the ultimate light and refreshing meal. Juicy, perfectly cooked shrimp pair beautifully with creamy avocado, crisp greens, and a zesty cilantro dressing that ties everything together.
Ingredients
- For the Salad
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups romaine or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red onion, thinly sliced
- 2 large avocados, diced
- 1/4 cup fresh corn kernels (optional)
- 1/4 cup crumbled feta or cotija cheese (optional)
- For the Cilantro Dressing
- 1 cup fresh cilantro leaves, packed
- 1/3 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey or agave
- 1 garlic clove
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1–2 tablespoons water to thin (if needed)
Instructions
- Season the shrimp with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add shrimp and cook 2–3 minutes per side or until pink and opaque. Set aside to cool slightly.
- In a blender, combine cilantro, olive oil, lime juice, honey, garlic, cumin, salt, and pepper. Blend until smooth. Add water for consistency if needed.
- Prepare salad base by mixing greens, cucumber, cherry tomatoes, red onion, and corn.
- Add cooked shrimp and diced avocado.
- Drizzle cilantro dressing generously over the salad.
- Toss gently before serving and top with cheese if preferred.