Instructions
Step 1: In a large mixing bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, cucumber, and red onion.
Step 2: In a small bowl, whisk together the olive oil, lime juice, lime zest, minced garlic, red pepper flakes, salt, and black pepper.
Step 3: Pour the dressing over the shrimp and vegetables.
Step 4: Add the chopped cilantro and gently toss everything together until evenly coated.
Step 5: Taste and adjust seasoning if needed.
Step 6: Chill the salad for 10 to 15 minutes for the flavors to blend.
Step 7: Serve cold with fresh lime wedges on the side.
Storage and Reheating Tips
Store leftover Avocado Shrimp Lime Salad in an airtight container in the refrigerator for up to 1 day.
Because avocado browns quickly, this salad is best enjoyed fresh.
If preparing ahead, add the avocado just before serving for the best texture and appearance.
Freezing is not recommended due to the fresh vegetables and avocado.
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