Avocado Shrimp Salad with Salsa Dressing (Print-Friendly Version)
Cooked shrimp cool before mixing with avocado, cucumber and a lime-salsa dressing. Add avocado near serving to keep its shape.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 lb large shrimp, peeled and deveined
02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - ½ cup red onion, finely chopped
05 - 1 cucumber, diced
06 - ¼ cup fresh cilantro, chopped
07 - 1 lime, juiced
08 - 2 cups mixed greens (optional, for serving)
09 - 1 tablespoon olive oil
10 - 1 teaspoon garlic powder
11 - Salt and pepper, to taste
12 - 1 cup fresh salsa (store-bought or homemade)
# How to Make It:
01 - Heat oil and cook seasoned shrimp until firm, pearly and opaque. Transfer to a shallow dish and cool promptly.
02 - Dice avocado and cucumber, halve tomatoes and finely chop onion. Cut cooled shrimp into bite-size pieces if large.
03 - Mix salsa with lime juice and taste before seasoning. Toss with shrimp and vegetables gently.
04 - Add cilantro and serve over optional greens. Keep chilled until serving.
# Extra Suggestions:
01 - Hot shrimp soften avocado and wilt greens. Cooling them separately protects the salad’s texture.
02 - Very watery salsa can be drained slightly before measuring so the dressing coats rather than floods the bowl.