What's For Dinner: Citrus Shrimp and Avocado Salad

Ah, dinner. The daily existential question, isn't it? Especially for those of us who find true contentment in the quiet corners of home, a good book, and perhaps a meal that doesn't demand an Olympic-level culinary performance. As May rolls in, painting the world in fresh greens and hopeful sunlight, my kitchen inclinations naturally shift towards something lighter, brighter, and wonderfully uncomplicated.

This time of year always brings a sense of renewal, doesn't it? The way the trees seem to bloom overnight, the longer evenings that invite reflection – it’s a beautiful, humble testament to God's constant creativity. And just like creation offers us newness, our plates can too. This Citrus Shrimp and Avocado Salad is a little ode to that freshness; a quick, flavourful dish that feels like a breath of fresh air after a long day.

It’s a meal that doesn't ask for much—just a few good ingredients and a willing heart. Perfect for those evenings when you want something truly delicious without all the fuss, leaving more time for what truly matters, whether that's quiet contemplation, a chat with a loved one, or simply enjoying the peaceful hum of a May evening.

Ingredients

• 1 lb cooked shrimp, peeled and deveined (tail on or off, your preference!)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, very thinly sliced or finely diced
• ½ cup fresh cilantro, chopped
• For the Dressing:
• ¼ cup olive oil
• Juice of 1 lime
• Juice of 1 orange (or a second lime, if preferred)
• 1 clove garlic, minced
• ½ tsp honey or maple syrup (optional, for a touch of sweetness)
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, very carefully combine the cooked shrimp, diced avocado, halved cherry tomatoes, and red onion. Take care not to mash the avocado.
2. For the dressing, whisk together the olive oil, lime juice, orange juice, minced garlic, and honey (if using) in a small bowl. Season with salt and pepper to your liking.
3. Pour the dressing over the shrimp and avocado mixture. Add the chopped cilantro.
4. Gently toss everything together until well combined. You want the dressing to coat all the ingredients without turning the avocado into guacamole.
5. Serve immediately. This salad is best enjoyed fresh, as avocado tends to brown over time.

There's a simple, honest goodness in meals like this. It reminds me that often, the most enriching things in life aren't complicated or grand, but rather the small, intentional moments – a shared meal, a quiet afternoon, the blossoming of a new season. This salad, much like the promise of May, is a lovely reminder that there's always goodness to be found, and it’s meant to be savored.

What simple joys are you finding in this season, whether on your plate or in your heart?

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Photo by Ryan Vargas (@rvargasphoto)

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