Shrimp & Avocado Zoodle Salad
Ingredients:
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized into zoodles (or 1 package pre-spiralized zucchini noodles)
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
1. Cook the shrimp: In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside. Let cool slightly, then chop into bite-sized pieces.
2. Prepare the zoodles: If using fresh zucchini, spiralize them into noodles. If using pre-spiralized zoodles, skip this step. You can optionally sauté the zoodles briefly in a little olive oil to soften them slightly, or leave them raw for a crispier texture.
3. Make the dressing: In a small bowl, whisk together the lime juice, remaining olive oil, chili powder, cumin, salt, and pepper.
4. Assemble the salad: In a large bowl, combine the zoodles, diced avocado, cherry tomatoes, red onion, and cilantro.
5. Add the shrimp: Add the cooked and chopped shrimp to the bowl.
6. Toss with dressing: Pour the dressing over the salad and gently toss to combine.
7. Serve immediately: Serve the salad immediately or chill for later. Enjoy!