Description
This Avocado Salsa Shrimp Salad is a fresh and zesty dish packed with vibrant flavors and healthy ingredients. Perfect for a quick, no-cook meal, it combines succulent cooked shrimp, creamy avocado, juicy cherry tomatoes, and a tangy lime dressing for a refreshing, satisfying salad.
Ingredients
Scale
Seafood
- 1 lb cooked shrimp, peeled, deveined & chopped
Produce
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional)
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
Other
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prep Shrimp: If using frozen shrimp, thaw them completely and pat dry with paper towels. Then cut the shrimp into bite-sized pieces to ensure easy eating and balanced distribution in the salad.
- Combine Veggies: In a large mixing bowl, add the diced avocado, halved cherry tomatoes, finely diced red onion, jalapeño (optional), and chopped fresh cilantro. This combination creates a fresh and colorful base for the salad.
- Make the Dressing: Drizzle the fresh lime juice and olive oil over the veggie mixture. Season with salt and pepper to taste. The lime juice adds a zesty brightness that complements the creamy avocado and shrimp.
- Toss Gently: Add the chopped shrimp to the bowl and gently toss all ingredients together until everything is evenly coated with the dressing. Be careful not to mash the avocado while mixing.
- Serve: Serve the salad immediately. It can be enjoyed on its own, over a bed of lettuce, wrapped in tortillas, or with tortilla chips for added crunch and variety.
Notes
- To make the salad spicier, leave some or all of the jalapeño seeds in.
- For an extra burst of flavor, add a pinch of cumin or smoked paprika to the dressing.
- Make sure to use ripe avocados for the best creamy texture.
- This salad is best served fresh but can be refrigerated for up to 1 day; avocado may brown slightly.
- Substitute shrimp with cooked chicken or canned beans for a different protein option.
