Cashew Free Shrimp Salad with Avocado and Cilantro
This bright, zesty salad is the kind of dish that feels like a warm-weather celebration in a bowl. Plump poached shrimp meet creamy avocado, crisp cucumber, and a punchy lime-cumin dressing that ties everything together with serious flair. A handful of fresh cilantro and optional jalapeño round out the flavors, giving you that perfect balance of cool, creamy, and spicy in every bite. Because the ingredient list is built entirely around whole, fresh foods — shrimp, produce, olive oil, and spices — there's no need to scan labels or worry about hidden nut-based fillers sneaking into your meal. The dressing comes together in minutes with pantry staples, and the whole thing is tossed and ready to serve without any complicated steps. It's the kind of effortless, crowd-pleasing recipe that works equally well as a light lunch, a starter, or a showstopping side at your next gathering.
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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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