Description

Avocado Salsa Shrimp Salad is a vibrant, refreshing dish that combines succulent shrimp with creamy avocado and a colorful mix of crunchy vegetables. Tossed in zesty lime juice and olive oil, this salad is perfect for summer gatherings or light weeknight dinners. Each bite bursts with flavor, making it a delightful addition to your meal repertoire.

Ingredients

Scale

1 lb large shrimp (deveined and peeled)
2 ripe avocados (diced)
1 cup cherry tomatoes (halved)
1 medium cucumber (diced)
1 small red onion (thinly sliced)
3 tbsp fresh lime juice
1/4 cup cilantro (chopped)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Cook the shrimp in a pot of boiling salted water for 2-3 minutes until pink. Drain and let cool.
In a mixing bowl, combine diced avocados, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
Add the cooked shrimp and dressing to the vegetable mixture; gently toss until everything is well coated.
Chill in the refrigerator for about 15 minutes before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boiling
Cuisine: Americas

Nutrition

Serving Size: Approximately 1 cup (200g)
Calories: 301
Sugar: 3g
Sodium: 195mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 7g
Protein: 20g
Cholesterol: 166mg

Keywords: For added sweetness, consider incorporating diced mango or corn. If you prefer a spicy kick, add diced jalapeños or chili peppers. Store leftovers in an airtight container for up to two days; reheat shrimp separately to maintain texture.