Shrimp and Avocado Salsa Salad Recipe
This refreshing salad combines succulent shrimp with creamy avocado and vibrant vegetables, all tossed in a zesty lime dressing. It's a perfect light meal or appetizer for warm days.
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- ½ medium red onion finely chopped
- 1 jalapeño seeds removed and minced
- ¼ cup fresh cilantro chopped
- 2 limes juiced
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 4 cups mixed greens
- Tortilla chips for an added crunch optional
Instructions
- Season the shrimp with 1 tablespoon of olive oil, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and opaque.
- Remove the shrimp from heat and allow to cool slightly.
- In a large bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, minced jalapeño, and chopped cilantro.
- Gently fold in the cooled shrimp without mashing the avocados.
- In a small bowl, whisk together lime juice, remaining olive oil, salt, and pepper.
- Drizzle the dressing over the shrimp and avocado mixture, tossing gently to combine.
- Place mixed greens on each plate and spoon the shrimp and avocado salsa on top.
- Garnish with tortilla chips if desired.
- Serve and enjoy your Shrimp & Avocado Salsa Salad!
Notes
Serve in chilled bowls for a refreshing touch.