Avocado Salsa Shrimp Salad

This vibrant avocado salsa shrimp salad combines creamy avocado with succulent shrimp and zesty salsa for the perfect light meal that doesn't sacrifice flavor. The fresh ingredients come together quickly, creating a colorful dish that's as nutritious as it is delicious.

I first made this during a sweltering summer evening when turning on the oven seemed unbearable. The cool, refreshing combination of flavors was so popular that it's now in our regular rotation year-round.

Ingredients

• Large shrimp: Provides lean protein and a delicate seafood flavor that pairs perfectly with the other ingredients. Look for sustainably sourced options when possible.
• Ripe avocados: Offer creamy texture and healthy fats. Choose ones that yield slightly to gentle pressure for perfect ripeness.
• Cherry tomatoes: Add juicy bursts of flavor and vibrant color. Select bright, firm tomatoes for the best taste.
• Red onion: Brings a pleasant bite that balances the creamy elements. Soak in cold water briefly before using if you prefer a milder flavor.
• Cucumber: Contributes refreshing crunch and helps stretch the salad. English cucumbers work especially well.
• Fresh cilantro: Provides an herbaceous note that ties everything together. If you're not a cilantro fan, substitute with flat-leaf parsley.
• Lime juice: Adds brightness and helps prevent avocado browning. Always use fresh lime for the best flavor.
• Olive oil: Helps carry flavors and adds richness. Extra virgin olive oil is ideal here.
• Garlic powder: Seasons the shrimp without overwhelming. Use fresh minced garlic if preferred.
• Fresh salsa: Serves as both dressing and flavor booster. Choose your preferred spice level.
• Mixed greens: Provide a lovely base if serving as a main dish. Optional but recommended for added nutrition.

Step-by-Step Instructions

Season and Cook Shrimp:

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Season shrimp generously with garlic powder, salt, and pepper on both sides. Place shrimp in a single layer in the hot pan, cooking for exactly 2 minutes on the first side until you see a nice pink color forming. Flip each shrimp and cook for another 1-2 minutes until fully opaque. Avoid overcooking as shrimp become tough quickly. Remove from heat and allow to cool for about 5 minutes.

Prepare Fresh Ingredients:

While shrimp cools, dice avocados into half-inch chunks, being careful to maintain some texture. Halve cherry tomatoes to release their juicy goodness. Finely chop red onion into small pieces that distribute flavor throughout. Dice cucumber into similar sized pieces as the avocado for consistent bites. Roughly chop cilantro including some tender stems for extra flavor. Place all prepared vegetables in a large mixing bowl with plenty of room for tossing.

Create Salsa Dressing:

In a separate small bowl, combine your favorite fresh salsa with freshly squeezed lime juice, stirring well to incorporate. Taste and adjust seasoning with salt and pepper as needed. The acidity from the lime juice will brighten the flavors and help preserve the avocado's color.

Assemble The Salad:

Chop cooled shrimp into bite-sized pieces, maintaining some texture rather than mincing. Add shrimp to the bowl with vegetables. Pour the salsa dressing over everything and gently fold ingredients together using a rubber spatula or large spoon. Move slowly from bottom to top to coat everything without mashing the avocado pieces.

Serve Immediately:

For a lovely presentation, lay a bed of mixed greens on plates or a serving platter. Spoon the shrimp mixture over the greens, allowing some to peek through. Garnish with additional cilantro leaves and lime wedges if desired. Serve right away for optimal freshness and texture.

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The fresh salsa is truly the secret ingredient in this recipe. I discovered this happy accident when I had leftover homemade pico de gallo that needed using up. The combination was so perfect that I now purposefully make extra salsa just for this dish.

Make-Ahead Options

This salad is best enjoyed fresh, but you can prep components ahead of time to make assembly quick when ready to eat. Cook and chop the shrimp up to one day ahead, storing it covered in the refrigerator. Prepare the cucumber, tomatoes, and onion up to eight hours ahead and refrigerate separately. Only cut the avocado and add the dressing when ready to serve to prevent browning and maintain optimal texture.

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Flavor Variations

While the classic recipe is delicious as written, there are endless ways to customize it to your taste preferences. Add a diced jalapeño for heat lovers or substitute mango salsa for a tropical twist. For a Mediterranean variation, include feta cheese crumbles and kalamata olives. Corn kernels provide sweet pops of flavor and additional texture. The versatility of this base recipe allows for creative interpretations based on seasonal ingredients or what you have on hand.

Serving Suggestions

This versatile dish works beautifully in multiple settings. Serve it as a light main course over mixed greens for a refreshing dinner. Spoon it into lettuce cups for elegant appetizers at gatherings. For a more substantial meal, pair with warm tortillas or crispy tortilla chips for scooping. It also makes an excellent topping for grilled fish or chicken for those wanting additional protein.

Storage Guidelines

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The lime juice helps prevent immediate browning of the avocado, but the texture will change somewhat overnight. This salad does not freeze well due to the high water content of the vegetables and delicate nature of the ingredients.

Frequently Asked Questions About Recipes

→ How do I cook the shrimp?

Heat olive oil in a skillet over medium-high. Season shrimp with garlic powder, salt, and pepper. Cook for 2-3 minutes on each side until pink and opaque.

→ Can I use pre-cooked shrimp?

Yes, pre-cooked shrimp can save time. Just chop and add to the salad without reheating.

→ How do I make fresh salsa?

Combine diced tomatoes, onions, cilantro, lime juice, garlic, and jalapeño (optional). Season with salt to taste.

→ What greens pair well with this dish?

Mixed greens like arugula, spinach, or romaine work well, adding freshness and texture.

→ How do I store leftovers?

Store leftover salad in an airtight container in the fridge for up to a day. Toss gently before serving to maintain texture.