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!
Prep Time:20 mins
Total Time:20 mins
Yield:4 servings 1x
1 pound precooked shrimp, deveined and either fresh or thawed
2 zucchinis (spiralized) or 1 head romaine lettuce (chopped)
3 tablespoons olive oil
1 tablespoon lime juice
2 cloves garlic, pressed
1/2 tablespoon dried parsley
1/4 teaspoon cumin (more as desired)
1/2 cup grape tomatoes, sliced
1/4 cup red onion, chopped
1 avocado, diced
1/8 teaspoon sea salt
Coarse black pepper for garnishing
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.
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.
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.
When the zucchini noodles or lettuce have dried, then place them in a large serving bowl and add the shrimp, tomatoes, red onion, and avocado. Next drizzle the olive oil mixture over the salad and gently knead or toss the ingredients together by hand. Serve immediately.
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.