Shrimp and Avocado Salad

Name: Shrimp and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: ½ cup plain Greek yogurt (I use 2% milkfat; use whatever fat level you prefer); ½ medium avocado; ½ lime, juiced; 2 tablespoons extra virgin olive oil; ½ cup cilantro (packed); 1 clove garlic (or 1/2 teaspoon granulated garlic); ½ teaspoon fine sea salt (plus more to taste); ⅓ cup cold water (plus more to adjust consistency); 2 cobs of corn (shucked); 1 pound large shrimp (16-20 per pound) (peeled and deveined); ¼ teaspoon kosher salt; 5 cups romaine lettuce (washed and chopped); 1 cup bell peppers (julienned); 1½ avocados (peeled and chopped into chunks); ¾ cup black beans (drained and rinsed); ⅓ cup queso fresco (crumbled); ⅓ cup thin sliced onions (or spicy quick pickled onions); ⅓ cup roasted pepitas (or tortilla strips)

Instructions

Prep:10minCook:30min

A bright, crunchy, high-protein main dish salad featuring briny shrimp, pickled onions, and a creamy Tex-Mex-inspired cilantro-avocado salad dressing.

Updated at: Fri, 24 Apr 2026 00:37:30 GMT