Shrimp and Avocado Salad – A Fresh and Zesty Meal

Serving Suggestions: This salad pairs beautifully with grilled bread or as a side to a light dinner.
Storage: If you have leftovers, store the shrimp and salad separately in airtight containers in the refrigerator for up to 1 day. The avocado is best served fresh, so it’s recommended to assemble just before serving.
Variations
Spicy Kick: Add some sliced jalapeños or a dash of hot sauce to the dressing for a bit of heat.
Add More Veggies: Include ingredients like corn, bell peppers, or cucumbers to the salad for added texture and flavor.
Dressing Options: If you prefer a creamy dressing, substitute with a Greek yogurt-based dressing or avocado dressing.
FAQ
1. Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw the shrimp completely and pat them dry before seasoning and cooking.

2. Can I make the salad ahead of time?
The salad can be prepped ahead, but for the best texture, avoid adding the avocado and dressing until just before serving.

3. Can I use a different protein?
Yes! You can substitute the shrimp with grilled chicken or tofu for a different protein option.

4. How can I make this salad more filling?
For a heartier meal, add quinoa, brown rice, or black beans to the salad.

This Shrimp and Avocado Salad is the perfect balance of light and satisfying, with plenty of flavor in every bite.