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Avocado Salsa Shrimp Salad

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This vibrant salad combines tender shrimp with a chunky avocado salsa made from fresh tomatoes, red onion, and lime juice. It’s a perfect balance of protein, healthy fats, and bright flavors—great for a light lunch or dinner!

Ingredients

Scale

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ lime

For the Avocado Salsa:

  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, finely diced (optional for heat)
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad Base:

  • 4 cups mixed greens (romaine, arugula, or spinach)
  • ½ cup cucumber, sliced
  • ½ cup bell peppers, thinly sliced

Instructions

  1. Cook the Shrimp:

    • In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice.
    • Heat a grill pan or skillet over medium-high heat.
    • Cook shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat.

  2. Make the Avocado Salsa:

    • In a medium bowl, combine avocado, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, olive oil, salt, and pepper.
    • Toss gently to avoid mashing the avocado.

  3. Assemble the Salad:

    • Divide mixed greens between serving bowls.
    • Add cucumbers, bell peppers, and avocado salsa.
    • Top with grilled shrimp.

  4. Serve & Enjoy:

    • Drizzle with extra lime juice or olive oil, if desired.
    • Serve immediately for the freshest flavor!

Notes

  • Make It a Wrap: Serve in lettuce cups or a low-carb tortilla.
  • Boost Protein: Add black beans or grilled chicken for extra protein.
  • Make It Spicier: Add a dash of hot sauce or extra jalapeño.

Find it online: https://ukfinda.com/avocado-salsa-shrimp-salad/