Are you one of those people who (like me) can’t say no to either shrimp cocktail or guacamole? Then you are going to LOVE this easy, summery shrimp avocado salad. Cool chopped shrimp, buttery avocado, salty crunchy cashews, sweet cherry tomatoes, tangy lime juice…I am running out of adjectives, so instead I will just say that not only is this a fun conglomeration of so many of my food crushes in one bowl, it also breaks all indoor speed records for making it. As in, you put everything together in a bowl, you mix it up gently, and you proceed directly with your fork in your hand to the dinner table. Does it get any better than this? Nor for us shrimp and avocado lovers it doesn’t!
There are a few other supporting players rounding out the cast, and one of them is red onion, which gives everything a nice little bite. And the other is a generous handful of chopped parsley. I know that basil usually gets all the love around this time of year, but I have to give parsley its due…it has a nice little bite to it, and there is something just so cheerful and green about it.
This salad is also perfect for those lazy hazy summer days where you want a hearty supper but you can’t bear to face anything even remotely hot. It also gives me a chance to try out my favorite avocado trick, which is this: you know that nubby little teeny stem at the end of an avocado? Pop it off, and if there is a nice green color underneath it, your avocado is in good shape. If it’s brown, pick out another avocado because you probably won’t like what you find inside. There’s nothing more tragic than cutting into a promising looking avocado and finding brown. NOTHING.
And finally, the Southern husband and I are on Day Seventeen of the Whole 30. We have passed the headache/cranky/exhausted/for the love of all that is holy give me back my cheese stages (or at least I have. He had one day where he needed a nap, but that was it. Sigh.) and we are thoroughly entrenched in our happy world of coconut milk and grilled tuna and mountains of veggies. Not that I am not planning to welcome Day 31 with a lovely glass of merlot…I will try and hold off until 5pm, but you never know. But in general…so far so good! And I will definitely be making us another plate or two of this salad before that day arrives!Print
- 1/2 pound shrimp, peeled, deveined, cooked, chopped into bite sizes pieces and chilled
- 1 medium avocado, peeled and cut into bite sized pieces
- 2 tablespoons minced red onion
- 1 cup cherry tomatoes, halved
- 1/4 cup cashews, roughly chopped
- 1 lime, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Place shrimp, avocado, onion, tomatoes and cashews in a large bowl. With clean hands, gently mix until combined.
- Add lime zest and juice and olive oil and gently mix again. Season to taste with salt and pepper. Serve, garnished with parsley.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!