Artificial Flavors Free Shrimp Salad with Avocado and Cilantro
Every ingredient in this bright, zesty salad is exactly what it says it is — no mystery additives, no artificial flavor enhancers, just real food doing all the heavy lifting. Plump shrimp are gently poached until just opaque, then tossed with creamy avocado, crisp cucumber, sharp red onion, and a generous handful of fresh cilantro. The dressing is a simple shake of lime juice, extra-virgin olive oil, cumin, garlic, and a pinch of red pepper flakes — bold, clean flavor that comes entirely from whole ingredients. That kind of transparency is surprisingly hard to find in store-bought seafood salads, where "natural flavors" on the label can mean almost anything. Here, you know exactly what's going into the bowl. The optional jalapeño adds a fresh, vegetal heat that keeps things lively without reaching for anything processed. It's the kind of salad that feels light and satisfying at the same time, and it comes together in minutes.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 1 tsp kosher salt, plus more for the poaching water
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 1 clove garlic, finely minced
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ⅓ cup red onion, finely diced
- ½ cup fresh cilantro leaves, roughly chopped
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- 1
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.
- 2
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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