Ingredients:
For the Salad:
2 large avocados, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 tablespoons fresh cilantro, chopped (optional)
Salt and pepper, to taste
For the Lime Vinaigrette:
1/4 cup olive oil
Juice of 2 limes (about 1/4 cup)
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper, to taste
1/2 teaspoon cumin (optional, for a bit of warmth and depth)
Instructions:
Prepare the Vinaigrette:
In a small bowl, whisk together olive oil, lime juice, Dijon mustard, minced garlic, salt, pepper, and cumin (if using) until well combined. Set aside.
Combine the Salad Ingredients:
In a large mixing bowl, combine the cooked shrimp, diced avocados, halved cherry tomatoes, and thinly sliced red onion.
If using, sprinkle the chopped cilantro over the salad for a fresh, herby flavor.
Dress the Salad:
Pour the lime vinaigrette over the salad ingredients. Gently toss to ensure everything is evenly coated with the dressing. Season with salt and pepper to taste.
Chill and Serve:
For the best flavor, let the salad chill in the refrigerator for about 15 minutes before serving. This allows the flavors to meld together beautifully.
Serving Suggestions:
Serve the salad on a bed of mixed greens or with keto-friendly crackers for a crunch.
Garnish with additional cilantro leaves or lime wedges for an extra burst of flavor.