Description
This Avocado Salsa Shrimp Salad is a fresh, vibrant, and healthy dish combining juicy cooked shrimp with creamy diced avocados, cherry tomatoes, red onion, cilantro, and a zesty lime dressing. Perfect for a quick no-cook meal, it offers a delightful blend of textures and flavors with a touch of heat from jalapeño, ideal for a light lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
Dressing
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin (optional)
Instructions
- Combine Salad Ingredients: In a large bowl, gently combine the cooked shrimp, diced avocados, halved cherry tomatoes, finely chopped red onion, fresh cilantro, and minced jalapeño if using, ensuring even distribution without mashing the avocado.
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, black pepper, and optional cumin until well blended to create a bright, flavorful dressing.
- Toss the Salad: Pour the dressing over the combined salad ingredients and gently toss to coat everything evenly, taking care not to break apart the avocado pieces.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning as needed. Serve immediately for the freshest flavor or chill the salad in the refrigerator for 15 minutes to meld the flavors before serving.
Notes
- Best enjoyed the same day for peak freshness and avocado texture.
- Serve over a bed of mixed greens, inside crisp lettuce cups, or alongside tortilla chips for a more substantial meal.
- Try substituting with grilled shrimp for a smoky depth of flavor.
- If you prefer less heat, omit the jalapeño or seed it thoroughly.
