Shrimp Avocado Salad

This paleo Shrimp Avocado Salad boasts a savory, piquant flavor, full of cumin, lime, and garlic. It’s perfect as a side salad or main dish to share! 

If it’s possible for one ingredient to make an entire meal, then when it comes to Shrimp Avocado Salad, the answer is cumin. There is something absolutely delectable about combining seafood, avocado, and cumin in one meal. Apart the ingredients might seem a little obvious, cliché even. But once you put them together, magic happens.

So it isn’t surprising then that cumin has a rich history flavoring dishes in Latin America, the Middle East, Africa, and the Mediterranean (check out The Spruce Eats article below). If you’re looking to jazz up tried and true recipes, then cumin is the spice to add. And if you’re looking for new inspiration then check out The Spruce Eats’ article, “How is Cumin Used as a Spice?”

I first discovered the combo when I made Paleo Shrimp Guacamole. It’s a scrumptious appetizer, for sure, that feels festively like summertime and warm evenings with a bright sun. But I don’t think I quite appreciated just how versatile cumin is or how universally well it pairs with seafood until I tried it with Shrimp Avocado Salad, which, by the way, can also double as a gluten-free dinner meal.

Furthermore, in that same Spruce Eats article above, I learned how to actually pronounce cumin (“KYOO-min” rather than “KOO-min”). So now I feel incredibly cultured, well spoken, and fully ready to add cumin to more savory dishes as I create them. Put another way, cumin sparks joy for me, and I will be keeping it nearby.

If you are in the mood for a toothsome salad that sparks joy, then let’s throw this salad together. Shrimp Avocado Salad is a delightful grain-free salad recipe everyone can enjoy!

SHRIMP AVOCADO SALAD INGREDIENTS:

Below are the ingredients for Shrimp Avocado Salad. Decide your greens and get your salad game on!

• Shrimp. Precooked shrimp that is either fresh or thawed works best.
• Olive oil and lime juice. I like to add the garlic, parsley, and cumin to the olive oil and lime juice. I’ll also add the tomatoes and red onion, too, so they have a chance to bathe in the glaze.
• Garlic, parsley, and cumin. If I haven’t already mentioned it, the cumin is where the magic happens. And the garlic and parsley just add reinforcements so the flavor is balanced throughout the salad.
• Grape tomatoes and red onion. Tomatoes offer up a juicy texture while the onion adds just the right amount of crunch.
• Avocado. One avocado will do the trick. Although there are a lot of flavors in this Shrimp Avocado Salad, sticking with a fresh, ready-to-eat avocado is best. Sometimes you can get away with an avocado that isn’t quite all the way ripened or one that is just past its prime.
• Zucchini noodles or romaine lettuce. I LOVE either of these green options for grain-free Shrimp Avocado Salad. They’re strong enough to handle the other ingredients without getting mushy. 

HOW TO MAKE SHRIMP AVOCADO SALAD:

It doesn’t take long to throw Shrimp Avocado Salad together. And if you’re working with frozen shrimp, you can work on the other steps while the seafood thaws.

1. If using frozen, pre-cooked shrimp, thaw according to package instructions. If rinsing or thawing under water, then pat dry. Otherwise, skip to the next step.
2. Spiralize two zucchinis or chop up one head of romaine lettuce. If using zucchini noodles, either place them between napkins to soak up excess moisture or place them in a large bowl in the fridge to dry out slightly while you work on the the remaining steps. If using lettuce, then chop, rinse, and let set in a colander to drain the water.
3. While the greens are drying, in a small dish combine the olive oil, lime juice, garlic, parsley, and cumin. Then slice the tomatoes and dice the red onion and avocado.
4. When the greens have dried, place the zucchini noodles or lettuce in a large serving bowl and add the shrimp, tomatoes, red onion, and avocado. Then drizzle the olive oil mixture over the salad and gently knead or toss the ingredients together by hand. Serve immediately.
5. This salad will keep up to one day in the refrigerator. If preparing ahead of time, do not add the olive oil mixture or dice the avocado until just prior to serving. This will prevent the salad from getting soggy and the avocado from turning brown.

And now you have a scrumptious salad that oozes summertime, no matter what the weather looks like outside!

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