Description
This Avocado Salsa Shrimp Salad blends tender shrimp, creamy avocado, and juicy tomatoes into a zesty, fresh dish perfect for warm days. It’s light, nutrient-dense, and loaded with bright flavor.
Ingredients
1 lb shrimp (raw or pre-cooked), peeled and deveined
1 large avocado, diced into ½-inch cubes
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
Salt and black pepper, to taste
Instructions
1. If using raw shrimp, heat a pan with a touch of olive oil. Sauté shrimp 2–3 minutes per side until pink and cooked through. If using pre-cooked shrimp, thaw fully and pat dry.
2. Dice the avocado into ½-inch chunks.
3. Halve the cherry tomatoes.
4. Finely chop the red onion and rinse under cold water for 30 seconds to mellow the flavor.
5. Roughly chop the fresh cilantro just before assembling.
6. In a large bowl, combine shrimp, avocado, tomatoes, red onion, and cilantro.
7. Drizzle with olive oil and lime juice.
8. Season with salt and freshly cracked pepper to taste.
9. Toss gently to combine and serve immediately.
Notes
Serve over greens, in lettuce cups, or with tortilla chips.
Use freshly squeezed lime juice for the best flavor.
Make just before serving to maintain avocado texture.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
Keywords: shrimp avocado salad, summer shrimp salad, healthy shrimp salsa