Description
This Avocado Salsa Shrimp Salad is a fresh, zesty, and flavor-packed dish combining creamy avocado, juicy cherry tomatoes, and tender shrimp, all tossed in a tangy lime and olive oil dressing. Perfect for a quick, healthy lunch or a light dinner, this vibrant salad brings together bold flavors and colorful ingredients in just 20 minutes.
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
Other
- Juice of 2 limes
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Prep Shrimp: If using frozen shrimp, thaw completely and pat dry with paper towels. Chop the cooked shrimp into bite-sized pieces to ensure easy eating and even distribution in the salad.
- Combine Veggies: In a large mixing bowl, gently combine the diced avocado, halved cherry tomatoes, finely diced red onion, jalapeño (if using), and chopped fresh cilantro to create a vibrant and colorful vegetable base.
- Make the Dressing: Drizzle freshly squeezed lime juice and olive oil over the vegetable mixture. Season with salt and pepper to taste, enhancing the flavors and adding a zesty tang.
- Toss Gently: Add the chopped shrimp to the bowl. Gently toss all ingredients together with a spatula or large spoon until everything is evenly coated with the dressing, being careful not to mash the avocado.
- Serve: Serve the salad immediately. It can be enjoyed on its own, over a bed of fresh lettuce, wrapped in tortillas, or paired with crunchy tortilla chips for a refreshing and satisfying meal.
Notes
- Use fresh, cooked shrimp for best flavor; precooked shrimp saves time.
- Remove seeds from jalapeño to reduce heat if desired.
- Serve immediately to prevent avocado from browning or prepare shortly before serving.
- Great as a light meal or a side dish for summer gatherings.
- Adjust lime juice and seasoning to your taste preferences.
