Avocado Salsa Shrimp Salad (Printable Recipe)
Juicy shrimp, avocado, salsa, and vegetables come together for a vibrant dish packed with bold flavors and bright textures.
# Ingredients You'll Need:
→ Shrimp Preparation
01 -
450 g large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Salad Base
06 -
2 ripe avocados, diced
07 -
150 g cherry tomatoes, halved
08 -
80 g red onion, finely chopped
09 -
200 g cucumber, diced
10 -
15 g fresh cilantro, chopped
→ Dressing
11 -
Juice of 1 lime
→ For Serving (optional)
12 -
240 g fresh salsa
13 -
60 g mixed salad greens
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Once oil is hot, add peeled and deveined shrimp. Season with garlic powder, salt, and black pepper. Cook for 3–4 minutes, turning once, until shrimp turn pink and opaque. Remove from heat and set aside to cool slightly.
02 -
While shrimp cook, dice avocados, halve cherry tomatoes, finely chop red onion, dice cucumber, and chop fresh cilantro. Place all ingredients into a large mixing bowl.
03 -
Add slightly cooled shrimp to the mixing bowl. Squeeze fresh lime juice over the mixture and add the salsa. Gently toss all ingredients until evenly distributed.
04 -
Arrange mixed greens on individual plates or a serving platter if desired. Spoon the avocado salsa shrimp mixture over the greens. Serve immediately.
# Extra Tips:
01 -
For optimal flavor, chill the assembled salad for at least 30 minutes before serving to allow the flavors to meld.
02 -
Do not overcook shrimp; remove from heat as soon as they turn pink and opaque to ensure a tender texture.
03 -
Use ripe avocados for a creamy consistency and vibrant flavor.
04 -
Store leftovers in an airtight container in the refrigerator for up to 2 days; avoid freezing due to avocado browning and texture changes.