Shrimp and Avocado Salad



7-shrimp and avocado salad

(Wikimedia Commons|Georg Mittenecker|CC-BY-2.5)


Heavy lunches often make people feel so stuffy that many prefer to skip the dinner. But going to bed without a single morsel in your tummy can lead to serious trouble. Your tummy will start rumbling due to hunger at the middle of night and you’ll find yourself digging through the fridge for a tiny piece of cheese or chocolate. Such a night binging can create havoc in your waistline and make you obese in on time. So every time you end up having a heavy lunch, resort to a simple, light dinner. But a simple dinner shouldn’t lack luster and must keep you hooked to the dinner table. Otherwise night binging will be back! So try out salads which take minimal time to get ready yet keeps you satisfied at the end of the meal.

Shrimp and avocado fits the bill for light yet delicious dinner salads perfectly. The tangy lime-olive oil is spiked up with a dash of ground pepper and the marinating the shrimps in it at least for half an hour makes sure that each bite of the seafood is oozing out yumminess! The crunchy shrimps as well as the lettuce compliment the creamy goodness of the avocados and turn this salad heartwarmingly gratifying.

So make a point to marinate the shrimps ahead of time to enjoy it to the fullest. If you have more space in your tummy, you can throw in more health-promoting ingredients like tomatoes, pumpkin seeds and scallions to make it more filling. But don’t forget to say silent thanks to Drilldoggy for this recipe!


Serves: 2

For the salad:

  • 2 avocados, halved, stoned and flesh diced
  • 1 lb shrimp, cooked, deveined and tail removed
  • 4 cups fresh lettuce or any other baby greens, rinsed and dried

For the dressing:

  • ½ cup fresh cilantro, chopped
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1/8 tsp fresh cracked black pepper
  • Pinch of sea salt


  • Add all the ingredients into a medium bowl and whisk them together to mix well.
  • Throw in the shrimps and stir them all together until properly coated with the dressing.
  • Cover and leave it in the fridge for an hour.
  • Lay out the dried leafy greens onto the serving plates and set aside.
  • Scatter the avocado chunks onto the bed of greens and top it up with the marinated shrimp.
  • Pour in the dressing and serve right away.