Light & Delicious: Four\-Color Avocado Shrimp Salad

Light & Delicious: Four-Color Avocado Shrimp Salad

This vibrant avocado shrimp salad combines four simple ingredients to create a stunningly flavorful dish that pleases both the eyes and the palate. Ready in just 15 minutes, this ultra-quick recipe is perfect for busy professionals or anyone pursuing a healthier diet.

Ingredients (Serves 1–2)

Main Ingredients: 1 ripe avocado (approx. 150g)

10–12 cherry tomatoes (or 1 medium tomato)

1/2 cucumber (approx. 100g)

12–15 fresh shrimp (approx. 120g)

Seasonings:

1 tsp extra virgin olive oil (approx. 5ml)

1/2 tsp lemon juice (approx. 2.5ml)

1/4 tsp sea salt

Freshly ground black pepper, to taste

Chili powder (optional), a pinch

Step-by-Step Instructions

1. Prepare the shrimp:

Remove heads and shells, then devein using a toothpick. Bring water to a gentle boil in a small pot, add a slice of ginger and a pinch of salt, then blanch the shrimp for 1–2 minutes until they turn pink. Immediately transfer them to ice water to preserve their firm texture.

2. Prep the vegetables:

Cut the avocado in half, remove the pit, score the flesh in a grid pattern, and scoop it out carefully to maintain shape. Wash and dice the cucumber into 1 cm cubes. Halve the cherry tomatoes (or deseed and dice if using a large tomato).

3. Combine and dress:

Place all prepared ingredients in a large bowl. Gently toss to avoid mashing the avocado. Drizzle with olive oil and lemon juice, then sprinkle with sea salt and black pepper. Add a pinch of chili powder for extra flavor depth, if desired. Garnish with fresh herbs such as cilantro or basil for a refreshing aroma.

Pro Tips

Avocado ripeness: Choose one that yields slightly when pressed near the stem for the best texture.

Shrimp flavor boost: Add a splash of white wine to the boiling water to reduce any fishy smell.

Anti-oxidation tip: Immediately drizzle lemon juice over the avocado after cutting to prevent browning.

Dressing order: Apply olive oil first to help evenly coat all ingredients before adding other seasonings.

Nutrition Boosting Options

Extra protein: Add 50g of feta cheese or cubed boiled chicken breast.

Healthy fats: Sprinkle 1 tbsp of roasted pine nuts or crushed walnuts.

Omega-3 boost: Stir in 1 tsp of chia seeds or ground flaxseeds.

Low-carb version: Reduce tomato quantity and increase chopped bell peppers.

Storage & Serving Suggestions

This salad is best enjoyed fresh. However, if you need to prepare ahead:

Store ingredients separately and mix 15 minutes before eating.

Squeeze lemon juice over the avocado to slow oxidation.

Keep shrimp refrigerated for no more than 1 day.

Not recommended for freezing.

The magic of this salad lies in its simplicity. Just a few fresh ingredients combine to deliver a rich and layered taste experience. Avocado provides heart-healthy monounsaturated fats, shrimp offers high-quality protein, while tomatoes and cucumbers bring refreshing texture and an array of vitamins. With its low-carb and low-calorie profile, it’s an excellent choice for anyone on a weight-loss or clean-eating journey. The colorful presentation adds visual appeal, making it ideal as a light lunch, appetizer, or healthy snack.

Let this quick yet impressive salad brighten up your day and kick-start your healthy eating routine!