Cooking for a Cause: Cilantro Lime Shrimp Avocado Salad

Bring Chef Paul’s Cilantro Lime Shrimp Avocado Salad to your next summer barbecue–simple, delicious, and packed with nutritious ingredients! Try it out and follow us on social for more healthy recipes from the community kitchen.


  • 1 head chopped romaine lettuce
  • 2 lbs peeled, deveined shrimp, cooked
  • 2 large avocados, cut into squares
  • 2 cups halved grape tomatoes
  • 1/2 sliced red onion
  • 1/4 diced red pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1/4 tsp lime zest
  • 1/2 tsp minced garlic
  • 1 tbsp chopped cilantro
  • 1 tsp Dijon mustard
  • Salt & pepper to taste


  • Add chopped romaine lettuce to a large bowl
  • Top with shrimp, avocado, and red onion
  • To make dressing, whisk together olive oil, lime juice, garlic, cilantro, Dijon mustard, and salt and pepper
  • Pour the dressing over the salad and toss to evenly distribute
  • Serve and enjoy!