Enjoy a light and flavorful meal with our Shrimp and Avocado Salad. Packed with protein and healthy fats, this dish is perfect for a quick and satisfying lunch or dinner. The combination of juicy shrimp and creamy avocado creates a delicious and refreshing taste sensation. 

Shrimp and Avocado Salad

Servings: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Optional: 1 jalapeño, seeded and diced (for added spice)

Method of Preparation:

1. Cook the Shrimp:
   • In a medium pot, bring water to a boil. Add a pinch of salt.
   • Add the shrimp to the boiling water and cook for about 2-3 minutes or until they turn pink and opaque.
   • Remove the shrimp from the pot and drain. Set aside to cool.
2. Prepare the Vegetables:
   • While the shrimp is cooling, prepare the vegetables. In a large bowl, combine the diced avocado, halved cherry tomatoes, diced cucumber, and chopped red onion.
   • If using, add the diced jalapeño for some heat.
3. Combine Ingredients:
   • Once the shrimp has cooled, add it to the bowl with the vegetables.
   • Pour the lime juice over the mixture and gently toss to combine. Be careful not to mash the avocado.
4. Season the Salad:
   • Season the salad with salt and pepper to taste.
   • Add the chopped cilantro and gently fold it into the salad.
5. Serve:
   • Divide the salad into bowls or plates and serve immediately. Enjoy!