Description
This Avocado Salsa Shrimp Salad is a fresh, zesty, and flavor-packed dish perfect for a quick and healthy meal. Combining tender cooked shrimp with creamy avocado, juicy cherry tomatoes, and a hint of jalapeño for a mild kick, all tossed in a citrusy lime and olive oil dressing. Ideal served on its own, over greens, or with tortilla chips for a light yet satisfying option.
Ingredients
Scale
Shrimp
- 1 lb cooked shrimp, peeled, deveined, and chopped
Vegetables & Herbs
- 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
Dressing
- Juice of 2 limes
- 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. Cut the shrimp into bite-sized pieces to ensure easy mixing and eating.
- Combine Veggies: In a large mixing bowl, add the diced avocados, halved cherry tomatoes, finely diced red onion, jalapeño (if using), and chopped fresh cilantro. This combination adds vibrant colors and fresh flavors to the salad.
- Make the Dressing: Drizzle freshly squeezed lime juice and olive oil over the vegetable mixture. Season with salt and freshly ground black pepper according to your taste preferences to enhance all the flavors.
- Toss Gently: Add the chopped cooked shrimp to the bowl. Gently toss all the ingredients together to evenly coat everything with the dressing, being careful to avoid mashing the avocados.
- Serve: Serve the salad immediately for best freshness. Enjoy it on its own, over a bed of crisp lettuce, in wraps for a handheld meal, or paired with crunchy tortilla chips as a flavorful appetizer or light lunch.
Notes
- Use ripe but firm avocados to prevent mushiness.
- Adjust the amount of jalapeño for desired spice level or omit for no heat.
- For added texture, consider topping with toasted pumpkin seeds or chopped nuts.
- This salad is best served fresh but can be stored refrigerated for up to 1 day. Avoid storing too long to prevent browning of avocado.
- To make it gluten-free, ensure tortilla chips or wraps are gluten-free if serving as a side.
