A fresh and vibrant salad featuring succulent shrimp, creamy avocado, crisp veggies, and a zesty lime dressing. Perfect for a light lunch or dinner!

Ingredients

1 lb shrimp, peeled and deveined 

2 ripe avocados, diced 

1 cucumber, sliced 

1 cup cherry tomatoes, halved 

1/4 red onion, thinly sliced 

1/2 cup corn kernels (fresh, frozen, or canned) 

1/4 cup fresh cilantro, chopped 

1 tablespoon olive oil 

Salt and pepper to taste 

For the Dressing:

2 tablespoons olive oil 

Juice of 1 lime 

1 teaspoon honey or agave (optional) 

1/2 teaspoon chili powder 

Salt and pepper to taste 

Instructions :

1 Cook the Shrimp 

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the shrimp and season with salt, pepper, and a pinch of chili powder.

Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Set aside to cool.

2 Prepare the Salad :

In a large bowl, combine the diced avocados, sliced cucumber, cherry tomatoes, red onion, and corn.

Toss gently to combine, being careful not to mash the avocado.

3 Make the Dressing :

In a small bowl, whisk together olive oil, lime juice, honey (if using), chili powder, and a pinch of salt and pepper.

4 Assemble the Salad :

Add the cooked shrimp to the salad and drizzle with the dressing. Toss gently to combine.

Garnish with fresh cilantro and additional lime wedges if desired.

Serving Suggestions:

Serve with a side of tortilla chips or whole grain bread for extra crunch.

Tips & Variations:

• For extra flavor, add a pinch of cumin or garlic powder to the shrimp while cooking.
• Add some sliced jalapeños for a spicy kick! 
• If you prefer a creamy dressing, blend Greek yogurt with the dressing ingredients for a richer texture.