Description
This Avocado Salsa Shrimp Salad is a bright, zesty, and protein-packed dish made with juicy shrimp, creamy avocado, cherry tomatoes, and a tangy lime dressing. It’s quick to throw together, totally refreshing, and perfect for warm weather lunches, light dinners, or meal prep. Naturally gluten-free, low-carb, and full of flavor!
Ingredients
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1 lb cooked shrimp, peeled, deveined & chopped
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2 ripe avocados, diced
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1 cup cherry tomatoes, halved
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½ small red onion, finely diced
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1 jalapeño, seeded and finely diced (optional)
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¼ cup fresh cilantro, chopped
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Juice of 2 limes
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1 tbsp olive oil
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Salt and pepper, to taste
Instructions
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Prep Shrimp: If using frozen shrimp, thaw and pat dry. Cut into bite-sized pieces.
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Combine Veggies: In a large mixing bowl, combine diced avocado, cherry tomatoes, red onion, jalapeño (if using), and chopped cilantro.
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Make the Dressing: Drizzle lime juice and olive oil over the mixture. Season with salt and pepper.
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Toss Gently: Add shrimp to the bowl and gently toss everything together until evenly coated.
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Serve: Serve immediately on its own, over lettuce, in wraps, or with tortilla chips.
Notes
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Add avocado right before serving to keep it from browning.
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Chill before serving if you want it extra refreshing.
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Leftovers? Press plastic wrap directly on the salad surface to prevent oxidation.
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Great served in lettuce cups or as a filling for wraps or tostadas.
- Prep Time: 15 minutes
- Additional Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad, Seafood, Light Meals
- Method: Tossed, No-Cook
- Cuisine: Latin-inspired, Californian
Keywords: Avocado Salsa Shrimp Salad