Fresh Shrimp Avocado Toss (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
Salt and pepper, to taste
→ For the Salad
05 -
2 ripe avocados, diced
06 -
1 cup cherry tomatoes, halved
07 -
½ cup red onion, finely chopped
08 -
1 cucumber, diced
09 -
¼ cup fresh cilantro, chopped
10 -
2 cups mixed greens (optional, for serving)
→ For the Dressing
11 -
1 cup fresh salsa (store-bought or homemade)
12 -
1 lime, juiced
13 -
Salt and pepper, to taste
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with garlic powder, salt, and pepper. Add the shrimp to the hot pan and cook for 2-3 minutes on each side until they turn pink and opaque throughout. Remove from heat and transfer to a plate to cool slightly.
02 -
Once the shrimp has cooled enough to handle, chop them into bite-sized pieces. This makes the salad easier to eat and ensures every bite contains a bit of shrimp.
03 -
In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, and diced cucumber. The variety of colors and textures makes this salad visually appealing as well as delicious.
04 -
Add the chopped cilantro and prepared shrimp to the bowl with the vegetables. The fresh herbs add brightness and the shrimp provides protein to make this a satisfying meal.
05 -
In a small bowl, combine the fresh salsa with the juice of one lime. Season with salt and pepper to taste. The acidity of the lime brightens the flavors of the salsa and helps prevent the avocado from browning too quickly.
06 -
Pour the salsa dressing over the shrimp and vegetable mixture. Gently toss all ingredients together until everything is evenly coated with the dressing. Be careful not to overmix, as the avocado can become mushy.
07 -
If desired, place a bed of mixed greens on each serving plate and top with the shrimp salad mixture. Garnish with additional cilantro leaves or a lime wedge. Serve immediately while fresh and cold.
# Notes:
01 -
This refreshing Avocado Salsa Shrimp Salad combines creamy avocado, tangy salsa, and succulent shrimp for a light yet satisfying meal that's perfect for warm weather.
02 -
For the best flavor, use ripe but still firm avocados. They should yield slightly to gentle pressure but not be mushy.
03 -
You can prepare the components ahead of time (cook the shrimp and chop vegetables), but wait to combine everything and add the dressing until just before serving to maintain optimal freshness and texture.
04 -
This versatile dish works as a main course lunch, light dinner, or can be served in smaller portions as an appetizer.