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Avocado Salsa Shrimp Salad

This Avocado Salsa Shrimp Salad combines juicy shrimp, creamy avocado, and fresh vegetables in a zesty lime dressing, making it the perfect dish for summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Salad
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined Wild-caught shrimp preferred
  • 2 pieces ripe avocados, diced Use slightly yielding avocados for creaminess
  • 1 cup cherry tomatoes, halved Sweet and colorful addition
  • ½ cup red onion, finely chopped Soak in cold water for milder flavor
  • 1 piece cucumber, diced Adds refreshing crunch
  • ¼ cup fresh cilantro, chopped Substitute with parsley if preferred
  • 1 piece lime, juiced Freshly squeezed for best flavor
  • 1 tablespoon olive oil Extra-virgin olive oil recommended
  • 1 teaspoon garlic powder Quick way to add flavor
  • to taste Salt and pepper Always adjust based on preference
  • 1 cup fresh salsa (store-bought or homemade) Homemade is preferred for extra flavor
  • 2 cups mixed greens (optional for serving) For added crunch if desired

Method
 

Prepare the Shrimp
  1. In a large pot, bring water to a boil. Add a pinch of salt and the shrimp. Cook for 2-3 minutes or until the shrimp turn pink and opaque. Don’t overcook! Once done, drain and set aside to cool.
Prepare the Salad
  1. While the shrimp cools, chop your vegetables. Dice the avocados, cucumbers, and halve the cherry tomatoes. Place everything in a large mixing bowl.
Make the Dressing
  1. In a small bowl, whisk together the lime juice, olive oil, garlic powder, salt, and pepper. Taste for seasoning; it should be bright and tangy.
Assemble the Salad
  1. Add the cooled shrimp and fresh salsa to the bowl of chopped veggies. Drizzle with your dressing and toss carefully, ensuring you don’t mush the avocados.

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 1 day. To prevent browning, drizzle extra lime juice on avocados.