Ingredients

Salad:

• 1 lb large shrimp, thawed
• 2 cups shredded lettuce
• ¼ red onion, finely diced
• 2 ripe avocados, sliced
• 1 tbsp chopped fresh cilantro

Dressing:

• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lime juice
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp freshly cracked black pepper

Instructions

1. Cook the Shrimp
   Bring a large pot of water to a boil. Reduce heat to medium. Place the shrimp in a steamer basket or mesh strainer above the pot, cover with a lid, and steam for 4–6 minutes until shrimp are pink and curled. Remove and let cool.
2. Make the Dressing
   In a large bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until well combined.
3. Assemble the Salad
   Add the cooled shrimp to the bowl with the dressing. Toss in the shredded lettuce and red onion, mixing everything gently to coat.
4. Finish and Serve
   Nestle the avocado slices around the shrimp. Sprinkle with fresh cilantro. Serve at room temperature or chilled.

Tips & Notes

• Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep in mind, avocados may brown slightly.
• Make Ahead: You can prep the dressing ahead of time and store it in the fridge for up to 2 weeks. You can also use pre-cooked shrimp to save time.
• Substitutions:
  • Not a fan of red onion? Use green onions or skip them.
  • Prefer a different spice? Swap cumin for paprika or coriander.

Nutrition
Calories: 363 kcal | Carbohydrates: 12g | Protein: 25g | Fat: 26g | Saturated Fat: 4g
Cholesterol: 183mg | Sodium: 438mg | Potassium: 874mg | Fiber: 7g | Sugar: 2g
Vitamin A: 348IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 2mg