Shrimp and Avocado Salad
A vibrant and refreshing salad combining shrimp, creamy avocado, and colorful veggies, perfect for summer barbecues or quick weeknight dinners.
Ingredients
For the Salad
- 1 pound medium shrimp (peeled and deveined) Choose fresh shrimp for best flavor.
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 teaspoons cajun seasoning Feel free to adjust the spices to taste.
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup canned corn kernels (drained)
- 1 cup canned black beans (drained and rinsed)
- 1/4 cup chopped fresh cilantro leaves
- 1 unit avocado (halved, peeled, seeded and diced)
- 1 cup tortilla chips (crushed) For garnish.
For the Dressing
- 1 cup loose cilantro (stems removed)
- 1/2 cup plain Greek yogurt
- 2 cloves garlic
- 1 unit juice of 1 lime
- Pinch salt
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
Instructions
Make the Dressing
- Combine cilantro, Greek yogurt, garlic, lime juice, and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute.
- With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
Roast the Shrimp
- Preheat the oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, and cajun seasoning; season with salt and pepper to taste. Gently toss to combine.
- Place into the oven and roast just until pink, firm, and cooked through, about 6-8 minutes.
Assemble the Salad
- Place romaine lettuce in a large bowl. Top with shrimp, tomatoes, corn, black beans, and cilantro.
- Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
- Serve immediately, garnished with tortilla chips, if desired.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 2 days. It's best to keep the dressing separate from the salad until ready to serve to maintain freshness.