Description
A fresh and flavorful Avocado Salsa Shrimp Salad that combines tender sautéed shrimp with creamy diced avocados, juicy cherry tomatoes, zesty lime juice, and fragrant cilantro. This quick and easy salad is perfect for a light lunch or a healthy dinner, offering a vibrant mix of textures and bright flavors.
Ingredients
Scale
Shrimp
- 1 lb shrimp, peeled and deveined
- Salt and pepper to taste
- 1 tbsp olive oil
Salad
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, thinly sliced
- Juice of 2 limes (about 4 tbsp)
- 1 tbsp olive oil
Instructions
- Season and Cook Shrimp: Season the shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook shrimp for about 3-4 minutes per side until pink and opaque. Remove from heat and let cool slightly.
- Prepare Vegetables: While the shrimp cools, dice the avocados, halve the cherry tomatoes, and chop the red onion and cilantro.
- Combine Ingredients: In a large bowl, combine the diced avocados, cherry tomatoes, red onion, chopped cilantro, and cooled shrimp. Drizzle with the remaining olive oil and freshly squeezed lime juice.
- Toss Salad Gently: Gently toss all ingredients together to combine evenly without mashing the avocados. Adjust seasoning with additional salt and pepper if needed.
- Chill for Flavor: Place the salad in the refrigerator for 15-30 minutes to allow the flavors to meld together optimally.
- Serve and Garnish: Serve the salad in bowls or plates, garnished with extra cilantro for color and added freshness.
Notes
- Use ripe avocados to ensure creaminess without mushiness.
- Cook shrimp just until opaque to avoid toughness.
- Chilling the salad helps deepen the flavors but can be served immediately if needed.
- Feel free to add a pinch of chili flakes for a spicy kick.
- This salad is best eaten the same day to maintain avocado freshness.