Cilantro Lime Shrimp and Avocado Salad Recipe

Cilantro Lime Shrimp and Avocado Salad – a salad packed full of vegetables that will become a go-to meal or dish in your kitchen from the moment you try it!  This salad is very easy to make, light and refreshing in flavor, and can be made in minutes. The perfect low-calorie meal or side dish if you’re looking for something simple and quick.

Cilantro Lime Shrimp and Avocado Salad Recipe

This Cilantro Lime Shrimp and Avocado salad is loaded with chunks of avocado, sliced cherry tomatoes, red onions, corn, black beans, and cucumbers.  It is very simple to make, whether it be for a meal or as a side dish.  The light and refreshing cilantro lime dressing will captivate your taste buds interests from that first bite.  The best part?  You can enjoy seconds without the guilt!  Trust me, you’re going to be way too overjoyed by this salad not to enjoy a second helping.

Cilantro Lime Shrimp and Avocado Salad Recipe
Cilantro Lime Shrimp and Avocado Salad - a salad packed full of vegetables that will become a go-to meal or dish in your kitchen from the moment you try it! This salad is very easy to make, light and refreshing in flavor, and can be made in minutes. The perfect low-calorie meal or side dish if you're looking for something simple and quick.

Ingredients
Dressing:

• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1/4 cup fresh lime juice (approximately 2 limes)*
• 1 tsp. minced garlic (approximately 2 cloves)
• 1/4 cup freshly chopped cilantro packed

Additional Ingredients:

• 1 lb. wild caught jumbo shrimp cooked, peeled and deveined, chopped, 16-20 count
• 1/2 cup corn
• 1/2 cup black beans drained and rinsed
• 1 cup cherry tomatoes halved (approximately 12-14)
• 1/4 cup sliced red onion more or less to taste
• 1 in large english cucumber sliced lengthwise and thenhalf (or 2 small seedless cucumbers)
• 2 avocados peeled, pitted and chopped

Garnishment:

• black pepper to taste
• pinch freshly chopped cilantro aor two will do
• Lime juice optional - to taste

Instructions

1. Combine ingredients for the dressing into a small bowl and whisk together until combined.
2. In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
3. Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
4. Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.
5. Recipe Notes
6. *Depending on desired level or tartness, add half (2 tbsp.) of the lime juice at first and once everything is combined - if you feel that you would like a little more, add the remaining 2 tbsp. (or more to taste) and toss.

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