Description
A refreshing and vibrant Avocado Salsa Shrimp Salad featuring tender cooked shrimp, creamy diced avocados, juicy cherry tomatoes, and a zesty lime dressing. This no-cook, Mexican-inspired salad is perfect for a light lunch or a flavorful appetizer, offering a delightful balance of textures and bright flavors.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shrimp (peeled, deveined, tail-off)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1 jalapeño (seeded and minced)
- 1/4 cup fresh cilantro (chopped)
Dressing Ingredients
- Juice of 2 limes
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Combine the main ingredients: In a large bowl, gently mix the cooked shrimp, diced avocados, halved cherry tomatoes, finely chopped red onion, minced jalapeño, and chopped cilantro to evenly distribute all the components.
- Prepare the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper until well combined to create a tangy and flavorful dressing.
- Toss the salad: Pour the lime dressing over the shrimp mixture. Gently toss everything together with care to avoid mashing the delicate avocado pieces, ensuring each ingredient is coated with the dressing.
- Chill and serve: Refrigerate the salad for 15–20 minutes to allow the flavors to meld perfectly. Serve chilled as is, in crisp lettuce cups, or alongside crunchy tortilla chips for added texture and presentation.
Notes
- Use freshly cooked shrimp for the best flavor and texture; thaw frozen shrimp thoroughly if using.
- Adding corn kernels or diced cucumber can provide extra crunch and texture to the salad.
- Best enjoyed the same day due to the avocado’s tendency to brown after exposure to air.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
