Shrimp and Avocado Salad

  • Yield 4 servings

This shrimp salad is tangy and is a great addition for a summer dinner party.

Shrimp and Avocado Salad
© Marco Mayer –


1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh cilantro
Juice from 1 lime (about 2 tablespoons)
1 pound medium or large cooked shrimp
1 cup grape or cherry tomatoes, cut into halves
1 avocado, cut into 1/2-inch cubes
1/4 teaspoon coarse salt
Freshly ground pepper


  1. Whisk olive oil, cilantro and lime juice in a large bowl.  Add shrimp, tomatoes, avocado and salt and toss gently.  Season with additional salt and pepper to taste.  Serve immediately or chill overnight.