Walnut Free Shrimp Salad with Avocado and Cilantro
This bright, zesty salad is the kind of dish that looks impressive but comes together with minimal effort and a handful of fresh ingredients. Plump poached shrimp get tossed with creamy avocado, crisp cucumber, punchy red onion, and a generous handful of cilantro — all tied together with a cumin-spiked lime dressing that has just the right amount of heat. The dressing is whisked up from pantry staples like olive oil, garlic, and red pepper flakes, so every element is completely transparent and easy to verify. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no hidden nut oils, no ambiguous store-bought sauces, just clean, whole ingredients from start to finish. The optional jalapeño adds a nice kick if you're into that, but the salad holds its own without it. It's best served right after tossing so the avocado stays vibrant and the shrimp stay tender — which honestly isn't a problem, because it disappears 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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