Shrimp, Avocado, and Cherry Tomato Salad
A light salad with shrimp, avocado, cherry tomatoes, and Parmesan. The olive oil and lime dressing highlights the fresh flavor without a heavy sauce.
- Time
- 15 min
- Serving
- 319 kcal
- Ingredients
- ≈ $3.97
- Protein
- 25 g
Ingredients
- 1 Peeled shrimppack 400 g ≈ $8.50 90 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.3 pcs
- 3 Cherry tomatoespack 250 g ≈ $2.50 80 g
- 4 Romaine lettucepack 300 g ≈ $2.50 45 g
- 5 Parmesanpack 200 g ≈ $6.00 12 g
- 6 Olive oil 8 ml
- 7 Lime≈ $5.00 per kg 20 g
- 8 Salt 1 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drop the shrimp into boiling salted water for 2–3 minutes, until firm and pink, then drain in a sieve and let cool.
Pat the romaine4 leaves dry and tear them into large pieces by hand.
Halve the cherry3 tomatoes, then peel1 the avocado2 and cut it into wedges.
Whisk together the olive oil, lime7 juice, salt, and pepper.
Arrange the leaves, avocado2, cherry3 tomatoes, and shrimp on a platter, drizzle with the dressing, and sprinkle with thin Parmesan5 shavings.
Tips
- Why it works
- Boil the shrimp for exactly 2–3 minutes so they don't overcook and turn rubbery. Overcooked shrimp lose their pink color and turn white.
- Substitutions
- Use 80 g cherry tomatoes or 100 g seedless grapes instead of the cherry. Instead of Parmesan, grate 10 g hard cheese (Gouda, Gorgonzola).
- Common mistakes
- Avocado darkens if you cut it ahead of time. Drizzle it right away with lime juice or the dressing to slow oxidation.
- Storing and reheating
- Keeps 1 day in the fridge. Stir before serving so the dressing coats everything evenly.
- Serve with
- Serve at dinner with grilled chicken or as a starter alongside shashlik on a festive table.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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