Shrimp and avocado salad is fresh, flavorful, and easy to prepare, making it one of my favorite go-to recipes!
The big game is right around the corner, and I am in full menu planning mode. Wings, pizza, and cheese dip are all great, but I crave something light and fresh to go with it – like this shrimp and avocado salad!
In case you missed it before, chips are my weakness. I don’t have a sweet tooth at all, but I can throw down on chips. Thankfully, Garden of Eatin’® Blue Corn Tortilla Chips are totally guilt-free! Made with organic blue corn and organic whole corn kernels, and no GMOs, artificial flavors, colors, or preservatives, you can feel good about eating them.
Even better, you can find them at most Walmart stores throughout the US. At my store, they are in the regular chip aisle. They have several different varieties like blue corn, sweet potato, and whole grain. I love that Walmart carries so many nutritious options!
Shrimp and avocado salad requires no cooking!
The beauty of this salad is that you can have the entire thing whipped up in about 15 minutes, and it’s easy to swap some ingredients to suit your tastes. You can add more spice, bell peppers, corn – whatever! Don’t like shrimp? Leave it out for a cool and refreshing avocado salad. To make it more of a dip, just chop everything into smaller pieces.
This recipe is easily doubled or tripled to feed a larger crowd. If you plan on making this ahead of time, I would add everything but the avocado and keep it refrigerated. Add the avocado just before serving.
In a large bowl, whisk together the lime juice, olive oil, salt, and pepper. Add the grated garlic and green onion and stir.
Add the tomato, cilantro, and avocado. Stir gently to not break up the avocado. Add the shrimp, and use a spatula to fold it in. Taste and adjust the seasonings.
Serve with Garden of Eatin’® Blue Corn Tortilla Chips. If you’re following a low-carb or keto diet as part of your New Year resolution, it’s great on its own or served in lettuce cups for a nicer presentation. (like in my Nashville Hot Chicken Tacos)
If you preferred to buy raw shrimp, here’s how to cook them.
- Bring a pot of water to a boil.
- Add the shrimp.
- Cook for three minutes.
- Drain quickly.
- Immediately pour into an ice bath.
- Drain again and let dry on paper towels.
Serve this with:
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Shrimp and Avocado Salad with Zesty Lime Dressing
- 12 ounces cooked medium shrimp
- 1 large avocado peeled and cubed
- 2 plum tomatoes seeded and chopped
- 3 green onions top parts only, sliced
- 1/4 cup freshly chopped cilantro
- 1 large garlic clove grated
- Juice of one lime appx. 3 tablespoons
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Finely chopped jalapeño optional
- In a large bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Add the grated garlic and green onion and stir.
- Add the tomato, cilantro, and avocado. Stir gently to not break up the avocado.
- Add the shrimp, and use a spatula to fold it in.
- Taste and adjust the seasonings.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FindNutritiousHere #FoodGoals #CollectiveBias