Succulent shrimp, creamy avocado, crisp vegetables, and zesty lime meld in a refreshing, light dish perfect for sunny days.
# Components:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Vegetables & Fruits
02 - 2 ripe avocados, diced
03 - 7 oz cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1 small red onion, thinly sliced
06 - 1 red bell pepper, diced
07 - 1 cup fresh cilantro leaves, roughly chopped
08 - 1 romaine lettuce heart, chopped (optional)
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - Zest and juice of 2 limes
11 - 1 garlic clove, minced
12 - 1 tsp honey or agave syrup
13 - 1/2 tsp ground cumin
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Extra lime wedges
16 - Additional cilantro leaves
# Directions:
01 - Bring a pot of salted water to a boil. Add shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Drain and rinse under cold water, then pat dry.
02 - Whisk together olive oil, lime zest and juice, minced garlic, honey, ground cumin, salt, and black pepper in a small bowl until combined.
03 - In a large bowl, combine diced avocado, halved cherry tomatoes, diced cucumber, sliced red onion, diced red bell pepper, and chopped cilantro. Add the cooked shrimp.
04 - Drizzle the dressing over the salad and gently toss to evenly coat all ingredients. Adjust seasoning if necessary.
05 - Serve immediately over chopped romaine lettuce if desired. Garnish with extra lime wedges and additional cilantro leaves.
