Step 3: Prepare the Salad Base
- While the shrimp is cooking, dice the avocados and cucumber.
- Halve the cherry tomatoes and thinly slice the red onion.
- In a large salad bowl, combine the salad greens, tomatoes, cucumber, onion, and chopped cilantro.
Step 4: Make the Dressing
- In a small bowl or jar, whisk together the lime juice, olive oil, honey, Dijon mustard, salt, and pepper.
- Taste and adjust seasoning as needed, balancing tanginess with a hint of sweetness.
Step 5: Assemble the Salad
- Add the cooked shrimp and diced avocado to the salad bowl.
- Drizzle the lime dressing over the top.
- Gently toss everything together, ensuring the shrimp and avocado are evenly coated without mashing the avocado.
Step 6: Serve
- Transfer the salad to individual plates or a large serving platter.
- Garnish with extra lime wedges and fresh cilantro if desired.
- Enjoy immediately for the freshest flavor.
Tips for Success
- Don’t overcook shrimp: They cook very quickly, and overcooking makes them rubbery. As soon as they turn pink and opaque, they’re done.
- Use ripe avocados: They should be slightly soft to the touch but not mushy for the best texture.
- Make it spicy: Add a dash of cayenne pepper to the shrimp or some sliced jalapeños to the salad for extra heat.
- Prep ahead: You can make the dressing and chop the vegetables ahead of time, but add avocado and shrimp last to keep them fresh.
Why This Salad Works
This salad is a harmonious blend of textures and flavors. The zesty lime dressing brightens the dish, while the creamy avocado balances the savory, spiced shrimp. Crisp vegetables add freshness, and cilantro gives a fragrant finish. It’s a well-rounded, nutrient-packed meal that’s light yet satisfying.
If you want, I can also create a visual step-by-step guide with tips for plating, making it perfect for social media or a blog post.
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