Description
Avocado Salsa Shrimp Salad is a refreshing and flavorful Mexican-inspired dish featuring tender cooked shrimp combined with creamy diced avocados, juicy cherry tomatoes, crisp red onion, and a zesty lime-cilantro dressing. Perfect as a light meal or appetizer, this no-cook salad is quick to prepare and packed with healthy fats and protein.
Ingredients
Scale
Main Ingredients
- 1 pound cooked shrimp (peeled and deveined)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (finely diced)
- 1 jalapeño (seeded and minced)
- ¼ cup fresh cilantro (chopped)
Dressing
- Juice of 2 limes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, gently mix the cooked shrimp, diced avocados, halved cherry tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro until evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper until well blended to create a tangy and flavorful dressing.
- Toss the Salad: Pour the dressing over the shrimp and avocado mixture, tossing gently to coat all ingredients without mashing the delicate avocado pieces.
- Chill and Serve: Refrigerate the salad for about 15 minutes to allow the flavors to meld. Serve chilled on its own, over a bed of greens, or paired with tortilla chips for added texture.
Notes
- For extra flavor depth, add a pinch of cumin or smoked paprika to the dressing.
- If using frozen shrimp, make sure to thaw completely and pat dry to avoid excess moisture in the salad.
- This salad is best enjoyed the same day to preserve the creamy texture and vibrant color of the avocado.
