Description
This avocado salsa shrimp salad is a vibrant, zesty, and refreshing dish that’s perfect for warm-weather meals or light lunches. With juicy shrimp, creamy avocado, fresh vegetables, and a tangy lime dressing, this healthy shrimp salad is naturally gluten-free, low-carb, and full of flavor—perfect as a main, side, or wrap filling.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 cucumber, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, minced (optional)
- Juice of 2 limes
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
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Pat cooked shrimp dry and chop into bite-sized pieces if needed.
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In a large bowl, gently mix diced avocado, cherry tomatoes, cucumber, red onion, and cilantro.
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Add shrimp and jalapeño (if using); toss gently to combine.
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In a small bowl, whisk lime juice, olive oil, salt, and pepper.
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Pour dressing over salad and toss to coat evenly.
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Serve immediately or chill for 15–20 minutes for flavors to meld.
Notes
- Add corn or black beans for a heartier salad.
- For extra zing, use diced mango or pineapple.
- Serve as a dip with tortilla chips or wrapped in lettuce for a light lunch.
- Squeeze extra lime juice on leftovers to help preserve the avocado’s color.
- Best enjoyed fresh, but can be stored up to 1 day in the fridge.
