Zesty Lime Shrimp and Avocado Salad Recipe

Ingredients

For the Salad

1 pound large shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper, to taste
4 to 6 cups baby spinach
2 ripe avocados, diced
1/2 cup diced radishes
1 cup cherry tomatoes, halved
2 bell peppers, diced, such as red, orange, or yellow
1 medium cucumber, diced

For the Zesty Lime Dressing

1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Zest of 1 lime
Juice of 1 lime
Salt and freshly ground black pepper, to taste

Directions

Step 1: Season and Cook the Shrimp

Pat the shrimp dry with paper towels, then season lightly with salt and freshly ground black pepper.

Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, or until pink and opaque throughout. Transfer to a plate and allow to cool slightly while you prepare the dressing and vegetables.

Step 2: Prepare the Zesty Lime Dressing

Finely zest the lime before cutting it in half and squeezing out the juice.

In a small bowl or mason jar, combine the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, honey, lime zest, and lime juice. Season with salt and freshly ground black pepper.

Whisk until well combined, or seal the jar and shake vigorously until the dressing looks evenly blended. The mustard helps bring the oil and citrus mixture together, while the honey softens the sharpness of the vinegar and lime.

Step 3: Combine the Spinach and Vegetables

Place the baby spinach in a large serving bowl. Add the diced radishes, halved cherry tomatoes, diced bell peppers, and diced cucumber.

Gently toss to distribute the vegetables throughout the spinach. Use a bowl with enough room to turn the ingredients comfortably without crushing the tomatoes or compacting the greens.

Step 4: Add the Shrimp and Avocado

Once the shrimp have cooled slightly, add them to the bowl along with the diced avocado.

Carefully fold everything together, lifting the ingredients from the bottom of the bowl. Use a light touch so the avocado pieces stay intact and the shrimp are evenly distributed.

Step 5: Dress the Salad

Whisk or shake the lime dressing again if it has separated. Pour evenly over the salad and toss gently until the spinach, vegetables, shrimp, and avocado are lightly coated.

Keep the tossing brief to preserve the tender greens and creamy avocado pieces.

Step 6: Serve Immediately

Divide the salad among four serving plates or arrange it on a large serving platter. Finish with additional freshly ground black pepper, if desired.

Serve immediately for the best contrast between the crisp vegetables, tender shrimp, and smooth avocado.

Notes

Use freshly squeezed lime juice for the brightest flavor. Zest the lime before juicing it, taking only the green outer layer and avoiding the bitter white pith underneath.

Choose ripe avocados that hold their shape when diced. Very soft avocados may blend into the dressing as you toss the salad.

Allow the shrimp to cool slightly before adding them to the spinach and avocado. This helps preserve the fresh texture of the assembled salad.

The dressing can be prepared up to three days ahead and refrigerated in an airtight container. Shake or whisk well before using.

For advance preparation, keep the components separate and wait to dice and add the avocado until shortly before serving. Add the dressing at the same time so the greens and vegetables retain their texture.

Fresh cilantro, sliced green onions, crumbled feta cheese, or extra lime wedges are optional additions. Choose whichever flavors suit your meal.

Serve with grilled corn, fresh fruit, or warm gluten-free bread for a more substantial meal.