New This Month

Southwestern Salad with Shrimp

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

  • Servings: 4

Photography: Marcus Nilsson


  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound large shrimp, peeled and deveined
  • Coarse salt and ground pepper
  • 2 small heads red- or green-leaf lettuce, torn
  • 1 avocado, diced small
  • 1/2 English cucumber, diced small
  • 1 small red onion, thinly sliced
  • 1/2 to 1 canned chipotle chile in adobo sauce, minced
  • 3 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1/2 cup fresh cilantro leaves


  1. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add shrimp; season with salt and pepper. Cook until opaque throughout, 5 to 6 minutes.

  2. In a large bowl, toss together lettuce, avocado, cucumber, and red onion. In a small bowl, combine chile, lime juice, and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro.

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