Ingredients
Equipment
Method
- Step 1: In a medium bowl, combine the shrimp, olive oil, minced garlic, lime zest, lime juice, salt, and pepper. Toss everything together to coat the shrimp evenly.
- Step 2: Heat a skillet over medium heat and cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
- Step 3: In a large bowl, mix together the diced avocados, cherry tomatoes, red onion, and cilantro. Gently combine everything.
- Step 4: Add the cooked shrimp to the avocado mixture and toss gently to combine, being careful not to mash the avocados.
- Step 5: Serve the salad on a bed of lettuce leaves if you like, and enjoy every flavorful bite!
Notes
This salad is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day. Keep in mind that the avocados may brown slightly, but a splash of lime juice can help slow that down!
