This delicious Tropical Cilantro-Lime Shrimp and Avocado Salad is full of fresh, vibrant ingredients and is perfect with summer coming.
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If there is one ingredient that I could eat every day without getting tired of it, it would have to be Avocados From Mexico. If there are two ingredients that I could eat every day without getting tired of them, they would be avocados and shrimp! Fortunately, the recipe that I am sharing today includes both of these amazing and versatile ingredients.
Growing up in Mexico, I always used to go out to collect avocados with my siblings and we would bring them home (at least the ones we didn’t eat first) so that my abuela could use them in one of her delicious recipes! I will always cherish the times that I got to spend with my siblings outside, snacking on avocados and making memories.
The thing that I love about Avocados From Mexico is that I know that they are always fresh, always delicious, always in season and they remind me of those times.
I love the versatility of avocados – you can stuff them, mash them to make guacamole, or chop them up to add to a fresh salad like this Tropical Cilantro-Lime Shrimp and Avocado salad that you can read about below. If you want to find even more great avocado-based recipes, I would encourage you to sign up for the Vida Aguacate Club here.
With spring already here and summer right around the corner, why not elevate your normal go-to meals with bright, delicious, and nutritious avocados?
I am grateful that my two older boys love avocados (the youngest is still too little to eat real food). Until just recently, both of them didn’t really know that they were called avocados – they thought that they were called “Mexicos” because my husband and I always sing the “Avocados From Mexico” jingle when we are using them. It was so cute and funny!
This recipe not only includes delicious Avocados From Mexico, but it also includes shrimp and other fresh ingredients. This is definitely one of my go-to salads. It is easy to make, tastes delicious, and it is nutritious as well!
One of the best things about this recipe is that you just have to throw it all together, make a quick dressing and you will have a great meal that your whole family will enjoy.
I hope that this turns out as well for you as it did for me and that it becomes your go-to salad this spring and summer.
- 2 Avocados From Mexico cut into cubes
- 1 romaine lettuce chopped
- 1 pounds boiled shrimp peeled and deveined
- 1 mango cut into cubes
- 1 cup sliced yellow grape tomatoes
- 1 quarter of a red onion diced
- 1 cucumber cut into slices
- 1/2 cup extra virgin olive oil
- 1/4 cup lime juice
- 1/2 avocado
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 tablespoon chopped fresh cilantro
- Salt and pepper to taste
- Combine all of the salad ingredients in a large bowl.
- Blend the olive oil, lemon juice, garlic and avocado, and then whisk together with the cilantro, Dijon mustard and salt and pepper.
- Pour the dressing over the salad and toss to evenly distribute the dressing and serve.
- Enjoy right away or you can save for later up to 3 days.