Description
This Avocado Salsa Shrimp Salad is a refreshing and healthy no-cook recipe that combines succulent cooked shrimp with creamy avocados, juicy cherry tomatoes, and a zesty lime dressing. Perfect for a light lunch or a summer dish, it’s quick to prepare, gluten-free, and packed with vibrant flavors and textures.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
Dressing
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, mix the cooked shrimp, diced avocados, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and minced jalapeño (if using) to create the base of the salad.
- Prepare Dressing: In a separate small bowl, whisk together the lime juice, olive oil, salt, and black pepper until the dressing is well emulsified and flavorful.
- Toss Salad: Pour the lime dressing over the shrimp and avocado mixture. Gently toss the salad to coat all ingredients evenly, being careful not to mash the avocados and maintain the salad’s texture.
- Chill: Cover and refrigerate the salad for 15 to 20 minutes to allow the flavors to meld and develop fully.
- Serve: Serve the salad chilled on its own or with accompaniments like tortilla chips or lettuce cups for a light and delicious meal.
Notes
- For extra flavor, add a clove of minced garlic or a dash of hot sauce to the dressing.
- You can substitute lemon juice for lime juice if preferred.
- To make this salad more filling, serve it over mixed greens or cooked quinoa.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
