Shrimp Salad

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 avocado, diced
• ¼ red onion, finely chopped
• ¼ cup fresh cilantro or parsley, chopped
• ¼ cup olive oil, preferably extra virgin
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and place them in a bowl of ice water to stop the cooking process.
2. While the shrimp cools, chop the cherry tomatoes, cucumber, bell pepper, avocado, and red onion into uniform pieces. Place them in a large mixing bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until fully emulsified. Taste the dressing and adjust seasoning as necessary.
4. Add the cooled shrimp to the vegetable mixture and pour the dressing over. Gently toss everything together until well combined.
5. Fold in the chopped herbs gently and serve immediately or chill for 30 minutes for enhanced flavors.

Nutrition