Breastfeeding Friendly Shrimp Salad with Avocado and Cilantro
Bright, creamy, and loaded with fresh flavors, this shrimp and avocado salad is exactly the kind of meal that feels indulgent without requiring much effort. Shrimp is a fantastic source of lean protein and iodine, both of which are genuinely valuable when you're nursing, and the avocado brings in healthy fats that support both you and your baby. The simple poaching method keeps the shrimp tender and clean-tasting, with no heavy sauces or mystery ingredients to worry about. A zesty lime and olive oil dressing ties everything together with cumin and a hint of heat, while cucumber and red onion add satisfying crunch. The jalapeño is completely optional, which is a thoughtful touch if you're keeping things mild. Cilantro adds a pop of freshness that makes the whole bowl feel vibrant and restaurant-worthy. It comes together quickly and is best served right away, making it a perfect lunch or light dinner on a busy day.
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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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