Wash and then cut or tear lettuce into pieces and place in a salad bowl. Cut up tomatoes and any other salad fixings you want to add. Place on top of lettuce. Add cooked and cooled shrimp. Place enough dressing to your liking on the salad and toss to coat. Serve and enjoy!
Any lettuce will work in this recipe.We often use buttercrunch or romaine.
The dressing stays light and doesn’t separate when using avocado oil. However, you could substitute olive oil if that’s what you have on hand.
You’ll have some dressing left over after making your Avocado Cilantro Lime Shrimp Salad, so use it on pasta or grilled meat another night this week!
Leftover dressing keeps for about a week in the refrigerator.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!