Description
This Avocado Salsa Shrimp Salad is a fresh, zesty, and flavor-packed dish perfect for a quick and healthy meal. Made with tender cooked shrimp, creamy diced avocados, juicy cherry tomatoes, red onion, jalapeño for a touch of heat, and fresh cilantro, all tossed in a tangy lime and olive oil dressing. It’s perfect served on its own, over a bed of lettuce, in wraps, or with crunchy tortilla chips.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shrimp, peeled, deveined & chopped
- 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, make sure to thaw them completely and pat dry with paper towels. Then cut the shrimp into bite-sized pieces for easier eating and better flavor distribution.
- Combine Veggies: In a large mixing bowl, add the diced avocado, halved cherry tomatoes, finely diced red onion, jalapeño (if using), and chopped cilantro. Mix these ingredients gently to keep the avocado intact.
- Make the Dressing: Drizzle the fresh lime juice and olive oil over the vegetable mixture. Season carefully with salt and pepper according to your taste preferences. The lime juice will brighten all the flavors and prevent avocado browning.
- Toss Gently: Add the chopped shrimp to the bowl and gently fold all the ingredients together, ensuring everything is evenly coated with the dressing without mashing the avocado.
- Serve: Serve the salad immediately. It’s delicious on its own, as a topping for leafy greens, inside wraps, or alongside crispy tortilla chips for a fresh appetizer or light meal.
Notes
- Use fresh or cooked shrimp for convenience and best taste.
- Adjust jalapeño quantity based on your spice preference or omit for a milder salad.
- Serve immediately to enjoy the freshest avocado texture and to avoid browning.
- This salad can be refrigerated for up to 1 day but tastes best fresh.
- For a dairy-free and gluten-free option, this recipe is naturally suitable.
