Shrimp Avocado Salad

We could live off this Shrimp Avocado Salad. It tastes crazy good! It’s also really pretty served as a chopped salad. Put it on the table and watch everyone’s eyes light up. This shrimp salad has all of the best flavors of summer. This shrimp salad is loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine. It’s so fresh and extremely satisfying with a light and easy cilantro dressing. Trust me; your first thought won’t be, “oh this is such a healthy salad.”

Shrimp Avocado Salad Recipe

This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.

Prep Time: 16 minutes Cook Time: 4 minutes Total Time: 20 minutes

Cuisine: American Course: Appetizer, Salad

Servings: 6 servings as a side, 4 as a main course

Ingredients

For the Chopped Salad:

• 1/2 lb 3 to 4 medium Roma tomatoes, chopped
• 1/2 English cucumber or 3 smaller garden cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 2 avocados, peeled, pitted and sliced
• 1 cup corn kernels, from 2 fresh cobs or canned drained corn
• 1 medium romaine lettuce, 5 to 6 cups chopped

For the Cajun Shrimp:

• 2 Tbsp unsalted butter
• 1 lb large raw shrimp, peeled and deveined
• 1 tsp cajun spice
• 2 cloves garlic, pressed
• Pinch salt

For the Zesty Cilantro Lemon Dressing:

• 3 Tbsp olive oil, mild or extra virgin
• Juice of 1 large lemon, about 3 Tbsp (it's ok to sub lime juice)
• 1/2 bunch cilantro, (1/2 cup chopped)
• 1 tsp sea salt or 3/4 tsp table salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
2. Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
3. Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
4. To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.