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Recipe of the Week: Shrimp and Avocado Salad

By Staff | Aug 11, 2020

Chef Loretta Paganini

If you are looking for a quick healthy meal to keep you cool during these hot summer days, then this delicious salad is perfect for you. I like making it when I find the perfect ripe avocados and after picking up juicy summer-ripe tomatoes and a crisp English cucumber from the market. I dash to my fish store for a few cooked large shrimps and, in no time, I have supper on the table. Serves eight. (Chef tip: To prevent the avocados from bruising, sprinkle them with a little lime juice and leave their stone in the bowl with them.)

1 pound cooked shrimp

1 small red onion

4 ripe avocados

4 red ripe salad tomatoes

1 English cucumber


1 teaspoon fresh cilantro minced

2 limes juice and zest

1/2 cup extra-virgin olive oil

1 teaspoon pepper

1 teaspoon salt

In the food processor, prepare the vinaigrette with lime juice and zest, olive oil, cilantro, salt and pepper to taste.

Cut onion in half through stem end and thinly slice crosswise. Quarter avocados lengthwise. Peel avocados and cut lengthwise into slices. Cut tomatoes in half and slice; cut the cucumber in half and slice thin.

Arrange avocado, tomatoes, cucumber and onion on a platter and season with salt and pepper. Add shrimp. Drizzle dressing all over the salad.