There’s something magical about this salad. The first time I made it, I had zero expectations. I just needed a quick lunch that didn’t come from a drive-thru.

But the juicy shrimp, creamy avocado, and bright lime vinaigrette totally blew me away. It was light but satisfying, refreshing but flavorful, and honestly? It made me feel like I was eating on a beach in Mexico—even though I was sitting at my kitchen table with laundry on the floor.

If you’re looking for something low-carb, high-protein, and done in 15 minutes… girl, this is it.

📝 Ingredients You’ll Need

For the salad:

• 1 lb cooked shrimp, peeled and deveined (tail-off)

• 1 large avocado, diced

• 2 cups mixed greens or romaine

• ½ cup cherry tomatoes, halved

• ¼ red onion, thinly sliced

• Optional: cucumber, cilantro, or crumbled feta

For the dressing:

• Juice of 1 lime

• 2 tbsp olive oil

• 1 clove garlic, minced

• ½ tsp cumin

• Salt and pepper to taste

• Optional: pinch of chili flakes or hot sauce for heat

👩‍🍳 How to Make It

1. Make the dressing:
   In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper.

2. Toss the salad:
   In a large bowl, combine shrimp, avocado, tomatoes, onion, and greens. Drizzle with the dressing and gently toss to coat.

3. Serve:
   Enjoy immediately while the avocado is fresh! Serve as-is or with a wedge of lime on the side.

💡 Sarah’s Tips

• Use pre-cooked shrimp to save time — just defrost and go!

• Want it warm? Lightly sauté the shrimp in a pan with olive oil and garlic.

• Add crunch: Toss in pumpkin seeds or sliced almonds.

• Make it a meal: Serve with quinoa or in a lettuce wrap for a light lunch.

🥗 Fresh, Fast, and Full of Flavor

This is one of those meals that feels like a treat—but it’s actually doing your body a favor. It’s the kind of salad that keeps you full without dragging you down.

And honestly? It’s exactly what I crave when I want to eat something clean and energizing… without spending forever in the kitchen.