This Avocado Salsa Shrimp Salad is fresh and tasty! It brings together juicy shrimp and creamy avocado, all mixed with colorful veggies and a zesty salsa.
You can whip this up in no time, making it perfect for a light meal or a sunny day. I love serving it with crunchy tortilla chips for a bit of fun on the side! 🌮
Key Ingredients & Substitutions
Shrimp: Use cooked shrimp for quick prep. If you have raw shrimp, simply sauté until pink and opaque. You could substitute shrimp with cooked chicken or tofu for a different twist!
Avocado: Make sure the avocado is perfectly ripe for the best creaminess. If you’re short on avocados, try using diced mango for a sweet contrast instead.
Cherry Tomatoes: I love using a mix of red and yellow cherry tomatoes for color! Regular diced tomatoes or grape tomatoes work well too. You can also use canned diced tomatoes if fresh ones are not available.
Cilantro: Fresh cilantro adds a burst of flavor, but if you’re not a fan, parsley is a great substitute. Just chop it finely to keep the freshness.
Jalapeño: This is optional for heat, so you can skip it if you prefer a milder salad. Alternatively, a pinch of red pepper flakes can add a gentle kick.
How Do I Ensure the Perfect Avocado in My Salad?
Choosing and handling avocados can be tricky. Look for avocados that feel slightly soft when gently pressed but not mushy. To keep them from browning, add lime juice and gently toss them last in your salad.
- Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon.
- Dice it into cubes while it’s still in the skin to prevent smashing.
- Add it to the salad and toss everything carefully to maintain the avocado’s shape.
This technique will keep your salad looking fresh and appetizing!
What’s the Best Way to Toss the Ingredients Without Mashing?
Gently mixing is key to keeping the avocado intact. Use a soft spatula for folding rather than stirring, which can crush the avocado.
- Start by combining the lighter ingredients (like shrimp and veggies).
- Add the avocado last to prevent it from breaking down.
- Fold everything gently until mixed, just enough to coat ingredients with lime juice and seasoning.
This way, you can enjoy bites of creamy avocado without it turning into mush!
Avocado Salsa Shrimp Salad
Ingredients You’ll Need:
For the Salad:
- 1 pound cooked shrimp, peeled and deveined
- 1 ripe avocado, diced (plus extra slices for garnish)
- 1 cup cherry tomatoes, halved (a mix of red and yellow)
- 1/4 cup finely chopped red onion
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional, for heat)
For the Dressing:
- 1 lime, juiced (plus extra wedges for serving)
- 1 tablespoon olive oil
- 1 teaspoon chili powder or smoked paprika
- Salt and pepper to taste
For Serving:
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. It’s quick and easy, making it perfect for a light meal or an appetizer for your next gathering!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by gathering all your ingredients. In a large mixing bowl, combine the cooked shrimp, diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh cilantro. If you like a little heat, add the chopped jalapeño to the bowl.
2. Mix in the Dressing:
Drizzle the lime juice and olive oil over the mixture. This will give it a nice citrusy flavor and help keep the avocado from browning. Next, sprinkle the chili powder or smoked paprika, and season with salt and pepper to your taste.
3. Toss Gently:
Now it’s time to mix! Gently toss everything together using a spatula or spoon, being careful not to mash the avocado. You want the ingredients to be well combined while maintaining the shape of the avocado cubes.
4. Adjust Seasoning:
After mixing, take a moment to taste the salad. Feel free to adjust the seasoning or add more lime juice if desired for a brighter flavor.
5. Serve:
Transfer the salad to a serving bowl and garnish with extra avocado slices for that beautiful presentation. Serve chilled or at room temperature, and don’t forget to offer lime wedges and crunchy tortilla chips on the side for a fun touch!
Enjoy this fresh, vibrant salad as a light main dish or appetizer. It’s perfect for warm days and always a hit at gatherings! 🍤🥑
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before using. You can do this overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat dry before mixing into the salad.
How Do I Make This Salad Ahead of Time?
You can prepare the salad ingredients (except for the avocado) in advance, ensuring they are properly stored in the refrigerator. Add the diced avocado just before serving to keep it fresh and prevent browning.
What Other Vegetables Can I Add?
Feel free to experiment! Diced cucumber, bell peppers, or corn would add great flavor and texture. Just be mindful of the overall moisture content to keep the salad balanced.
How Long Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 1 day. However, be aware that the avocado may brown and lose its texture. Give it a gentle stir and enjoy the salad chilled!
