Lactose Free Shrimp Salad with Avocado and Cilantro
This bright, zesty salad is the kind of dish that feels like a restaurant plate but comes together with minimal effort and zero fuss. Plump poached shrimp get tossed with creamy avocado, crisp cucumber, punchy red onion, and a generous handful of fresh cilantro — it's colorful, satisfying, and packed with bold flavor in every bite. The dressing is a simple whisk of lime juice, olive oil, cumin, and a little heat from red pepper flakes, which means there's no cream, no butter, and no dairy of any kind hiding anywhere in this recipe. That makes it a genuinely easy win for anyone navigating lactose intolerance, since the richness here comes entirely from good olive oil and ripe avocado. A touch of jalapeño is optional but highly recommended if you want a little extra kick. Serve it immediately after tossing so the avocado stays vibrant and the shrimp hold their texture — this one is best eaten fresh and fast.
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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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