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Avocado Salsa Shrimp Salad: Fresh, Zesty & Flavor-Packed! Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 68 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Description

This Avocado Salsa Shrimp Salad is a fresh, zesty, and flavor-packed dish perfect for a light lunch or quick dinner. Combining tender cooked shrimp with creamy avocado, juicy cherry tomatoes, and a hint of spicy jalapeño, all tossed in a bright lime and olive oil dressing, this salad is both nutritious and satisfying. Ready in just 20 minutes, it’s a delightful no-cook recipe ideal for warm days or whenever you crave a refreshing, healthy meal.

Ingredients

Shrimp

  • 1 lb cooked shrimp, peeled, deveined & chopped

Vegetables & Herbs

  • 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

  1. Prep Shrimp: If using frozen shrimp, thaw completely and pat dry with paper towels. Cut the shrimp into bite-sized pieces to ensure easy eating and even distribution in the salad.
  2. Combine Veggies: In a large mixing bowl, add the diced avocado, halved cherry tomatoes, finely diced red onion, jalapeño (if using), and chopped fresh cilantro. This mixture forms the fresh and colorful base of the salad.
  3. Make the Dressing: Drizzle the juice of two fresh limes and one tablespoon of olive oil over the vegetable mixture. Season with salt and pepper according to your taste preferences. This bright dressing enhances the natural flavors of the ingredients.
  4. Toss Gently: Add the chopped shrimp to the bowl and gently toss all the ingredients together until everything is evenly coated with the dressing, taking care not to mash the avocado.
  5. Serve: Serve the salad immediately on its own for a light meal, over fresh lettuce leaves, in wraps for a handheld option, or alongside tortilla chips as a vibrant appetizer or snack.

Notes

  • If you prefer a spicier salad, include the jalapeño seeds or add extra diced jalapeño.
  • For added crunch, sprinkle some toasted pepitas or chopped nuts on top before serving.
  • This salad is best enjoyed fresh to keep avocados from browning; if making ahead, toss avocado with lime juice and store separately.
  • Leftovers can be refrigerated for up to 1 day; avoid long storage as avocado texture and color degrade quickly.
  • To make it gluten-free and low-calorie, serve over greens or enjoy as is.

Find it online: https://slsrecipes.com/avocado-salsa-shrimp-salad-fresh-zesty-and-flavor-packed-recipe/