Description
A refreshing and vibrant avocado salsa shrimp salad perfect for any occasion, offering a delightful burst of flavors and textures.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup fresh salsa (store-bought or homemade)
- 2 cups mixed greens (optional, for serving)
Instructions
- Heat a skillet over medium heat, add olive oil, then toss in the shrimp. Season with garlic powder, salt, and pepper.
- Sauté until the shrimp turns pink and opaque, about 3-4 minutes. Remove from heat and cool slightly.
- Combine the diced avocados, cherry tomatoes, red onion, cucumber, and cilantro in a large mixing bowl.
- Whisk together lime juice, more olive oil, and salt and pepper in a small bowl.
- Add the cooked shrimp to the vegetable mixture, drizzle with the dressing, and toss gently until well combined.
- Serve over mixed greens if desired. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 160mg