Step 1: Prepare the shrimp

If your shrimp are already cooked, simply chop them into bite-sized pieces and set aside.

If using raw shrimp:

• Bring a pot of salted water to a boil.

• Add the shrimp and cook for 2–3 minutes, or until they turn pink and opaque.

• Drain and immediately transfer to a bowl of ice water to stop the cooking.

• Once chilled, chop into bite-sized chunks.

Tip: Be sure not to overcook the shrimp. They should be tender, not rubbery.

Step 2: Dice and chop the veggies

In a large salad bowl, combine:

• Diced avocados

• Halved cherry tomatoes

• Finely chopped red onion

• Diced cucumber

• Fresh chopped cilantro or parsley

These ingredients create the perfect contrast of textures — creamy, crunchy, and juicy.

Chef’s Tip: Use ripe-but-firm avocados so they hold their shape in the salad.

Step 3: Make the lime dressing

In a small bowl or jar, whisk together:

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional: ¼ teaspoon garlic powder and red pepper flakes for a hint of heat

This bright, citrusy dressing ties the whole salad together and keeps it light and fresh.

Step 4: Toss it all together

Add the chopped shrimp to the bowl with the veggies. Drizzle the dressing over the top and toss gently until everything is well coated.

Be careful not to mash the avocado — a gentle hand keeps the salad chunky and beautiful.

Step 5: Serve or chill

You can serve the salad immediately or cover and refrigerate for 30 minutes to let the flavors meld and chill.

If chilling, place plastic wrap directly over the surface of the salad to keep the avocados fresh and green.