Description
A refreshing, zesty salad made with plump shrimp and creamy avocado salsa. The combination of cool, crisp veggies and juicy shrimp, all drizzled with a tangy dressing, makes this a light and satisfying meal for any occasion.
Ingredients
For the Avocado Salsa Shrimp Salad:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 small red onion, finely chopped
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 4 cups mixed greens or lettuce (such as arugula, spinach, or romaine)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Salsa Dressing:
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon olive oil
- 1 teaspoon honey or agave (optional for a touch of sweetness)
- 1 small jalapeño, finely chopped (optional for heat)
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together the fresh lime juice, olive oil, honey (if using), chopped jalapeño, garlic powder, salt, and pepper. Taste the dressing and adjust the seasoning if needed, adding more lime juice for acidity or honey for sweetness. Set the dressing aside to allow the flavors to meld while you prepare the other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the shrimp and season them with a pinch of salt and pepper. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. Once cooked, remove the shrimp from the skillet and set them aside to cool slightly. Once they’re cool enough to handle, chop them into bite-sized pieces.
While the shrimp are cooking, prepare the vegetables. Dice the avocados and place them in a large mixing bowl. Add the finely chopped red onion, diced cucumber, halved cherry tomatoes, and chopped cilantro. Toss the vegetables gently to combine, being careful not to mash the avocado.
Add the cooked shrimp to the mixing bowl with the vegetables. Drizzle the salsa dressing over the shrimp and vegetable mixture and toss everything together until well combined. The avocado should remain in chunks, adding a creamy texture to the salad.
Arrange the mixed greens or lettuce on individual serving plates. Spoon the shrimp and avocado salsa mixture on top of the greens. You can either serve the salad immediately or chill it for 10-15 minutes in the fridge to let the flavors meld. Garnish with extra cilantro, lime wedges, or additional sliced jalapeño if you like a little more heat.
- Prep Time: 10-15 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 22-25g
- Carbohydrates: 15-18g
- Protein: 25g