Light Shrimp And Avocado Salad

Total Time: 25 minutes | Prep: 10 minutes | Cook: 15 minutes

Short on time but need dinner + tomorrow’s lunch prepped? This light, protein-packed salad is your two-for-one solution.

Instructions

1. Prep the shrimp and veggies: If using pre-cooked shrimp, pat dry. Dice avocados and halve cherry tomatoes. Thinly slice red onion and chop cilantro.
2. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, honey, and a pinch each of salt and pepper.
3. Assemble the salad: In a large bowl, gently toss together the shrimp, avocado, tomatoes, red onion, cilantro, and dressing until fully coated.

Serves 4 – perfect for a family dinner with leftover lunches!

Picky Eaters

• Let kids build their own portions with toppings on the side
• Replace red onion with mild green onions
• Swap cilantro for parsley if they dislike the flavor
• Serve shrimp salad in lettuce cups or over greens to vary the texture

Easy Swaps

Protein: Swap shrimp for cooked chicken or chickpeas

Veggies: Use bell peppers, cucumber, or corn instead of tomatoes

Herbs: Try basil, dill, or parsley for a different flavor

Dressing: Make it creamy with yogurt, mayo, or smashed avocado

Serving Ideas

Stuff shrimp salad into avocado halves for a pretty presentation

Serve over greens or grains like quinoa for extra fiber

Make it a meal prep win: Pack salad and toppings separately so you can re-dress before eating

Does your family have a dinner solution that saves you on busy weeknights? Submit your go-to recipe to contact@organizedmomcollective.com for a chance to be featured in our next post!