Zesty Lime-Cilantro Shrimp Salad

With summer approaching, cool salads are in and spending time laboring over the hot stove is out

Well, that's my dream, anyway.

This avocado-filled salad is rich in healthy fats -- hello avocado chunks! -- and will keep us full until the next meal. This salad is perfect to bring as a BBQ appetizer, or to eat for a light lunch, or small mid-day snack. 

Let's talk lime! Lemon, lime, orange -- these citrus flavors are my go-to salad dressing bases.

Bottled salad dressing ingredients can be terrifying. Even if you're trying to do the healthy thing and buy a salad dressing labeled as "olive oil dressing", if you take a look at the ingredient list on the back of the bottle, you may find the ingredient after olive oil is canola oil or vegetable oil. Eck. 

So, I make my own.

Here's my Don't-Be-Afraid-Of-Being-Basic Basic Vinaigrette:
3 parts olive oil
1 part acid (vinegar or lemon/lime/citrus)
Pinch of Dijon mustard
Mix of your favorite herbs/spices/garlic/salt/pepper

Combine and shake like crazy. 

The Lime-Cilantro Vinaigrette in this dressing doesn't follow this ratio because I LOVE lime. If you don't have a love affair with lime like I do, just reduce the amount of lime juice squeezed into the vinaigrette. 

Zesty Lime-Cilantro Shrimp Salad

Recipe type: Salad

Cuisine: Gluten-free, Paleo, Whole30, 21DSD

Prep time: 15 minutes

Cook time: 10 minutes

Makes 5 servings

1 serving : 258 calories // 6 C // 18 F // 18 P


  • 1 TBSP. olive oil
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1 large Haas avocado, diced
  • 1/4 cup red onion, finely chopped
  • 12 cherry tomatoes, halved
  • Optional garnishes : thinly sliced radishes, sweet snap peas, more lime juice!

Lime-Cilantro Vinaigrette

  • 4 TBSP. olive oil
  • 2 TBSP. fresh cilantro, finely minced
  • 3 TBSP. lime juice, from fresh lime
  • 1/4 tsp. zest of fresh lime
  • 1/4 garlic clove, finely minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


1. In a large skillet over medium, heat olive oil and add shrimp. Sprinkle with ground cumin, chili powder and salt. Sauté shrimp for 2-3 minutes on each side, or until the shrimp are no longer clear. 

2. In a medium bowl, mix together diced avocado, red onion and cherry tomatoes.

3. Place the vinaigrette ingredients into a food processor and puree until smooth. Or whisk together by hand. Taste and adjust the flavor based on your preferences. 

4. Combine the shrimp, vinaigrette and salad ingredients. Toss together and serve immediately! 

Garnish with thinly sliced radishes, sweet snap peas or extra lime and cilantro!