This vibrant healthy shrimp salad is a refreshing and straightforward dish, perfect for a quick lunch or a light dinner. It combines grilled shrimp, juicy tomatoes and crisp red onions with the tangy zest of sumac and the richness of avocado. This salad is not only easy to assemble, but also bursting with a harmony of flavours that delight the palate.
Preparation
5
min
Cooking
5
min
Portion
2
Ingredients
- 200 g frozen shrimp, deveined and de-shelled, any size
- 30 ml (2 tbsp) olive oil, divided
- ½ of a red onion, thinly sliced
- 7.5 ml (½ tbsp) sumac
- 1 avocado, cubed
- 250 ml (1 cup) cherry tomatoes, halved
- Cilantro, to taste
- Pepper, to taste
Preparation
- In a small pan, heat 1 tbsp of olive oil and fry the shrimp until crispy (approximately 5 minutes).
- In a small bowl, combine the onions and sumac.
- Once ready to serve, divide in 2 bowls the avocado and cherry tomatoes, topped with the shrimps and seasoned red onions. Season to taste with cilantro, pepper, and a drizzle of olive oil.
Notes
Can be refrigerated 3-4 days, cannot be frozen
Registered Dietitian Nutritionist in Montreal
