Shrimp Avocado Salsa Salad (Print)

A fresh mix of shrimp, avocado, and salsa for a lively, satisfying salad bursting with bold flavors.

# Components:

→ Seafood

01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon salt
05 - 1/8 teaspoon black pepper

→ Vegetables & Fruit

06 - 2 ripe avocados, diced
07 - 1 cup cherry tomatoes, quartered
08 - 1/2 small red onion, finely diced
09 - 1 small cucumber, diced
10 - 1 jalapeño, seeded and finely chopped, optional
11 - 1/4 cup fresh cilantro, chopped

→ Dressing

12 - Juice of 2 limes
13 - 2 tablespoons extra virgin olive oil
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Toss the shrimp with olive oil, smoked paprika, salt, and black pepper in a medium bowl until evenly coated.
02 - Heat a medium skillet over medium-high heat. Sauté the shrimp for 2 to 3 minutes on each side until pink and just cooked through. Transfer to a plate and allow to cool slightly.
03 - In a large mixing bowl, combine diced avocado, cherry tomatoes, red onion, cucumber, jalapeño if desired, and chopped cilantro.
04 - In a small bowl, whisk together lime juice, extra virgin olive oil, ground cumin, salt, and black pepper until fully emulsified.
05 - Pour the dressing over the vegetable mixture and toss gently until ingredients are well coated.
06 - Add the cooked shrimp to the bowl and fold gently to incorporate without mashing the avocado.
07 - Plate immediately and garnish with extra cilantro if desired.

# Expert Advice:

01 -
  • Uses simple wholesome ingredients found in most supermarkets
  • Naturally gluten-free and fits a pescatarian diet
  • Ready in just 25 minutes with minimal prep
  • Doubles as a light lunch appetizer or a colorful party platter
02 -
  • High in lean protein and heart healthy fats
  • Packed with vitamin C fiber and potassium
  • Fits gluten-free and pescatarian diets
03 -
  • Always pat shrimp dry before cooking for best browning
  • Dice everything evenly so each bite has a little of everything
  • Let the salad sit five minutes before serving to help flavors meld
  • Double the dressing and save for taco night or drizzling on grilled veggies
  • Taste as you go and trust your instincts that has saved my dinner plenty of times

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