Seafood avocado salad brings together chilled shrimp or crab, creamy avocado, ripe tomatoes, and a zesty lime kick in one bowl. It's fresh and light yet genuinely satisfying, ready in about fifteen minutes with no cooking if your seafood is pre-cooked. Serve it over crisp lettuce for lunch or as a dinner starter.
Craving something incredibly fresh, light, yet satisfying? Look no further. This Seafood Avocado Salad is a vibrant explosion of flavor and texture, bringing together succulent seafood, creamy avocado, and a zesty lime kick. It’s the kind of dish that tastes like a sunny day on the coast, and it comes together in just minutes. Perfect for a quick lunch, a light dinner, or a stunning appetizer that will have everyone asking for the recipe!
Ingredients
• 1 pound / 450g (15.9 oz) seafood (cooked shrimp, real crab, or any firm white fish, chilled)
• 2 large avocados, peeled and cubed
• 2 ripe tomatoes, cubed
• 4 to 6 green onions, minced
• Juice of 1 large lime or lemon
• 1 tbsp / 15 ml macadamia nut or avocado oil
• 1/4 cup / 15g (0.53 oz) fresh cilantro, chopped
• Celtic sea salt and fresh black pepper, to taste
Instructions
1. Directions
2. In a large bowl, gently combine the seafood, cubed avocado, tomatoes, green onions, and chopped cilantro. Immediately pour the lime or lemon juice over the mixture and toss gently to coat everything. This is key to preventing the avocado from browning.
3. Drizzle with macadamia nut or avocado oil and season with Celtic sea salt and fresh pepper. Toss once more to combine.
4. For the best flavor and texture, serve immediately, perhaps over a bed of crisp lettuce. This recipe makes 4 servings.
Nutritional Information
• Nutritional Comparison (Per Serving)Calories: 380Fat: 27g (0.95 oz) (64%)Protein: 28g (0.99 oz) (29%)Carbohydrates: 6g (0.21 oz) (6%)Fiber: 6g (0.21 oz)
Pro Tips
• For the best texture, use pre-cooked, chilled shrimp. If using raw fish, poach or grill it first and let it cool completely before adding it to the salad.
• Choose avocados that are ripe but still firm to the touch. This ensures they hold their shape when cubed and tossed, rather than turning to mush.
• For a touch of heat, finely mince half a jalapeño (seeds removed for less spice) and add it to the salad along with the other .
• If prepping ahead, you can chop the tomatoes, green onions, and cilantro and store them in an airtight container. Wait to cube the avocado and combine everything until just before serving to maintain maximum freshness.
FAQ
Q: What kind of seafood can I use in this salad
A: The recipe suggests using 1 pound (454 g / 16 oz) of chilled, cooked seafood such as shrimp, real crab, or any firm white fish. If you start with raw fish, poach or grill it first and let it cool completely.
Q: How do I keep the avocado from turning brown
A: To prevent the avocado from browning, you should pour the lime or lemon juice over the ingredients immediately after combining them and toss gently to ensure everything is coated.
Q: Can I make this seafood avocado salad ahead of time
A: This salad is best served immediately for maximum freshness. You can do some prep ahead by chopping the tomatoes, green onions, and cilantro, but you should wait to cube the avocado and combine all ingredients until just before serving.
Q: How can I add a spicy kick to this salad
A: For a touch of heat, the recipe suggests finely mincing half a jalapeño and adding it to the salad. To control the spice level, remove the seeds for a milder heat.
Pro Tips
- Use pre-cooked, chilled shrimp for the best texture; if starting with raw fish, poach or grill it first and let it cool completely before it goes in the bowl.
- Choose avocados that are ripe but still firm so the cubes hold their shape when tossed instead of turning to mush.
- Pour the lime or lemon juice over the mixture immediately after combining and toss gently — it's the key to keeping the avocado from browning.
- For a touch of heat, finely mince half a jalapeño and add it with the other ingredients; remove the seeds for a milder kick.
- Prep ahead by chopping the tomatoes, green onions, and cilantro into an airtight container, but wait to cube the avocado and combine everything until just before serving.
Frequently Asked Questions
What kind of seafood can I use in this salad?
About 1 pound of chilled, cooked seafood — shrimp, real crab, or any firm white fish. If you start with raw fish, poach or grill it and cool it completely first.
How do I keep the avocado from turning brown?
Pour the lime or lemon juice over the ingredients immediately after combining them and toss gently so everything is coated.
Can I make this seafood avocado salad ahead of time?
It's best served immediately. You can chop the tomatoes, green onions, and cilantro ahead, but cube the avocado and combine everything just before serving.
How can I add a spicy kick to this salad?
Finely mince half a jalapeño and toss it in with the other ingredients; removing the seeds keeps the heat mild.
Recipe card below.
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Seafood Avocado Salad
Ingredients
Method
- Directions
- In a large bowl, gently combine the seafood, cubed avocado, tomatoes, green onions, and chopped cilantro. Immediately pour the lime or lemon juice over the mixture and toss gently to coat everything. This is key to preventing the avocado from browning.
- Drizzle with macadamia nut or avocado oil and season with Celtic sea salt and fresh pepper.
- Toss once more to combine.
- For the best flavor and texture, serve immediately, perhaps over a bed of crisp lettuce. This recipe makes 4 servings.
