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Shrimp and Avocado Salad with Cilantro Vinaigrette
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For a no-cook recipe use cooked shrimp for my Shrimp and Avocado Salad with Cilantro Vinaigrette. This is a perfect Paleo recipe for you to enjoy!


  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 small Garlic,clove, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 teaspoons olive oil or more
  • 4-6 cups hearts of Romaine or Mixed Greens
  • 2 medium ripe avocados, peeled and thinly sliced

Cilantro Vinaigrette Ingredients

  • 1/4 cup Olive Oil
  • 1/4 cup minced fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 teaspoon agave
  • 1 smallGarlic, clove, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper


  1. In a large sauté pan over medium heat add the shrimp, garlic, chili powder, salt and cumin with olive oil for 3-4 minutes or until shrimp turn pink; set aside.
  2. In a large serving bowl, combine the romaine or mix greens.
  3. In a medium bowl combine the vinaigrette ingredients and whisk well.
  4. Chop up avocados.
  5. Add cooked shrimp and avocados in bowl then drizzle vinaigrette and toss salad together. Garnish with any extra cilantro.
Cindy Barbieri
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  1. OMG this sounds like a deliciously light dish perfect for summer. Add a glass of Sauvignon Blanc and it would be a great way to cool off after a long hot summer day! Love your recipes & can’t wait to try this one! Cheers!

    Comment by Katie on July 26, 2013 at 11:00 pm

  2. Thanks and looking forward to chatting with you soon!

    Comment by Cindy on July 28, 2013 at 4:09 pm

  3. This is one of our favorite salads, it is delicious! We don’t like cilantro, so we substitute parsley instead… thanks for your recipes.

    Comment by Marilyn on September 6, 2013 at 5:56 pm

  4. Thank you and I am sure the parsley is very good too!

    Comment by Cindy on September 6, 2013 at 6:14 pm

  5. This looks so delicious and perfect for summer. I love cilantro.

    Comment by Samantha on June 27, 2014 at 2:28 pm

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