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Chilling your Chilled Ocean Delight is a crucial step that can elevate the overall flavor of the dish. When the salad is allowed to rest in the refrigerator, the ingredients have time to meld and develop a more cohesive taste. The cool temperature not only enhances the refreshing nature of the shrimp and avocado but also allows the dressing to penetrate the vegetables and seafood, enriching every bite with flavor.

Cold Shrimp & Avocado Salad

Discover the ultimate Chilled Ocean Delight with this refreshing cold shrimp and avocado salad. Perfect for summer gatherings or light lunches, this vibrant dish combines succulent shrimp, creamy avocado, and crisp veggies, all dressed with zesty lime and honey. Packed with protein, healthy fats, and essential nutrients, it's both nutritious and delicious. Elevate your meals with this colorful salad that pleases the palate and nourishes the body.
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons extra virgin olive oil

1 tablespoon lime juice

1 teaspoon honey (or agave syrup)

Salt and black pepper, to taste

Optional: 1 jalapeño, finely chopped (for a kick)

Instructions
 

Cook the Shrimp: Begin by filling a large pot with water and adding a generous amount of salt. Bring the water to a rolling boil. Carefully add the peeled and deveined shrimp and allow them to cook for about 2-3 minutes, or until they turn a bright pink and are opaque. Immediately drain the shrimp and plunge them into an ice bath to halt the cooking process. Once the shrimp are thoroughly chilled, drain again and gently pat them dry with a paper towel.

    Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, honey (or agave syrup), a pinch of salt, and a few cracks of black pepper. Whisk until the mixture is well combined and emulsified.

      Combine Ingredients: In a large mixing bowl, carefully toss together the cooled shrimp, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh cilantro. If you choose to add some heat, include the finely chopped jalapeño at this stage.

        Dress the Salad: Gently pour the prepared dressing over the shrimp and avocado mixture. Using a spatula or wooden spoon, gently fold the ingredients together until everything is nicely coated. Take care not to mash the delicate avocado pieces.

          Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld beautifully.

            Serve: Before serving, give the salad a gentle toss to redistribute the dressing. Serve chilled as a refreshing appetizer or as a side dish to complement grilled proteins for a light main course.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (includes chilling) | 4 servings

                - Presentation Tips: For added elegance, serve the salad in individual bowls and garnish each serving with a cilantro sprig and a wedge of lime. This will enhance the visual appeal and freshness of your dish!