
This bright, zesty salad is the kind of dish that feels like summer in a bowl — tender poached shrimp tossed with creamy avocado, crisp cucumber, and a punchy lime-cumin dressing that ties everything together beautifully. For anyone navigating alpha-gal syndrome, seafood is a fantastic protein option, and shrimp sits squarely in the safe zone since the condition involves a reaction to mammalian meat, not fish or shellfish. Every single ingredient here is naturally free from mammalian products, so there's no need to scrutinize labels or swap anything out. The dressing is built from scratch with olive oil, fresh lime juice, and warm spices, which means no hidden dairy or meat-derived additives sneaking in from a bottled sauce. A handful of fresh cilantro and optional jalapeño give it a lively, restaurant-quality finish that makes this feel like way more than a simple salad. Toss it together and serve right away so the avocado stays vibrant and the shrimp stays perfectly tender.
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Fill a medium saucepan with water, season generously with salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until opaque throughout and curled into a loose C-shape. Drain through a colander and spread on a plate to cool for 10 minutes.
In a small bowl, whisk together the lime juice, olive oil, cumin, 1 tsp kosher salt, black pepper, red pepper flakes, and garlic until combined.
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