Shrimp and Avocado Salad with Cilantro Vinaigrette

5.0/5 rating (1 votes)
Shrimp and Avocado Salad with Cilantro Vinaigrette

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.

Leave a comment

You are commenting as guest.