Description
This Avocado Salsa Shrimp Salad is a fresh, zesty, and flavor-packed dish that combines tender shrimp with creamy avocado, juicy cherry tomatoes, and a bright lime-cilantro dressing. Perfect for a quick and healthy meal, this salad can be served on its own, over greens, in wraps, or with tortilla chips for a delightful and refreshing experience.
Ingredients
Scale
Shrimp
- 1 lb cooked shrimp, peeled, deveined & 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 thoroughly and pat dry with a paper towel. Then cut the shrimp into bite-sized pieces to make them easier to mix and eat.
- Combine Veggies: In a large mixing bowl, add the diced avocado, halved cherry tomatoes, finely diced red onion, optional finely diced jalapeño, and chopped fresh cilantro. Mix gently to combine.
- Make the Dressing: Drizzle the fresh lime juice and olive oil over the vegetable mixture. Season with salt and pepper to your preference to bring out the vibrant flavors.
- Toss Gently: Add the chopped shrimp to the bowl and gently toss everything together until all the ingredients are evenly coated with the dressing without mashing the avocado.
- Serve: Serve the salad immediately. It can be enjoyed on its own, over a bed of lettuce, inside wraps, or paired with tortilla chips for a crunchy contrast.
Notes
- Use ripe but firm avocados to prevent the salad from becoming mushy.
- The jalapeño is optional and can be omitted or substituted with a milder pepper if you prefer less heat.
- This salad is best served fresh to maintain the texture and vibrant colors.
- For extra crunch, add toasted nuts or seeds as a topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but avocado may brown.
