Best 2 Shrimp Avocado And Tomato Salad Recipes

Shrimp avocado and tomato salad is a refreshing and flavorful dish that is perfect for any occasion. It combines the sweet and succulent shrimp with the creamy avocado and juicy tomatoes, resulting in a delightful mix of textures and flavors. This salad is not only delicious but also incredibly easy to make, making it a perfect choice for busy weeknights or weekend gatherings.

Here are our top 2 tried and tested recipes!

SHRIMP, AVOCADO AND TOMATO SALAD

Shrimp, Avocado and Tomato Salad image

This is a Williams-Sonoma recipe which can be served as a salad or a light lunch. The dressing can be made up to 2 hours ahead.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 33m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice
2 teaspoons cumin, ground
1 1/2 teaspoons grated lime zest
1 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons olive oil
24 large shrimp, in the shell (1 - 1 1/4 pounds)
2 ripe avocados
6 small tomatoes (yellow or red , or a combination of the two)
3 tablespoons fresh cilantro, chopped
6 cups mixed salad greens
ground pepper

Steps:

To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes.
Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently.
Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.

SHRIMP, AVOCADO AND TOMATO SALAD

Shrimp, Avocado and Tomato Salad image

This recipe makes a great lunch entree or can be served as a salad. Recipe is originally from Williams-Sonoma.

Provided by Daily Inspiration S

Categories Seafood

Time 35m

Number Of Ingredients 16

Ingredients

VINAIGRETTE
2 Tbsp fresh lime juice
2 tsp ground cumin
1 1/2 tsp grated lime zest
1 tsp minced garlic
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp ground black pepper
5 Tbsp olive oil
FOR THE SALAD
24 large shrimp in the shell (1 - 1 1/4 pounds)
2 ripe avocados
6 small tomatoes (yellow or red or a combination of the two)
3 Tbsp fresh cilantro, chopped
6 c mixed salad greens
ground black pepper

Steps:

1. To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
2. To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein the shrimp and place in a large non-aluminium bowl. Add half of the vinaigrette to the shrimp, toss well and let stand for 10 minutes.
3. Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes and cilantro to the shrimp and toss gently.
4. Place the salad greens in a separate bowl. Whisk remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.

Tips:

Choose the freshest ingredients possible. This will make a big difference in the flavor of your salad.
Don't overcook the shrimp. Shrimp cooks quickly, so it's important to watch it carefully. Overcooked shrimp will be tough and rubbery.
Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
Don't be afraid to experiment with different dressings. There are many different ways to dress a shrimp avocado and tomato salad. Try a vinaigrette, a creamy dressing, or a salsa.
Serve the salad immediately. Shrimp avocado and tomato salad is best when it's fresh.

Conclusion:

Shrimp avocado and tomato salad is a delicious and refreshing dish that is perfect for any occasion. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a healthy and flavorful salad, give this one a try.