Description
This vibrant Avocado Salsa Shrimp Salad combines perfectly seasoned pan-seared shrimp with a fresh, creamy avocado salsa and crisp mixed greens, creating a light yet satisfying meal. Flavored with lime juice, chili powder, and fresh cilantro, this salad is perfect for a quick, healthy lunch or dinner.
Ingredients
Scale
Avocado Salsa
- 2 avocados, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cherry tomatoes, halved
- 1 lime, juiced
Shrimp
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad Base
- 2 cups mixed greens
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat to prepare for cooking the shrimp.
- Heat the olive oil: Add the olive oil to the skillet and let it heat for about a minute to ensure even cooking.
- Season the shrimp: In a bowl, season the peeled and deveined shrimp with garlic powder, chili powder, cumin, salt, and black pepper, tossing to coat evenly.
- Cook the shrimp: Place the seasoned shrimp in the hot skillet and cook for 2 to 3 minutes on each side, or until they turn pink and are cooked through.
- Cool the shrimp: Remove the cooked shrimp from the skillet and set aside to cool slightly for easy handling.
- Prepare the avocado salsa: In a large bowl, combine the diced avocados, chopped red onion, chopped cilantro, and halved cherry tomatoes.
- Add lime juice: Pour the juice of one lime over the avocado mixture and gently toss to combine all ingredients thoroughly.
- Combine shrimp with salsa: Once the shrimp have cooled, either slice them into smaller pieces or leave whole, then add to the avocado mixture and toss gently to incorporate.
- Prepare the salad base: In a separate large bowl, place the mixed greens to serve as the base of the salad.
- Top the greens: Spoon the avocado salsa shrimp mixture over the mixed greens.
- Toss the salad: Gently toss everything together to distribute the ingredients evenly throughout the salad.
- Serve or chill: Serve the salad immediately for optimal freshness, or chill in the refrigerator for 15 to 20 minutes if a cooler, refreshing salad is preferred.
Notes
- For extra heat, add a pinch of cayenne pepper to the shrimp seasoning.
- Use fresh lime juice for the best flavor in the salsa.
- Can be served as a light main dish or as a side salad.
- Add chopped avocado last to prevent browning if preparing in advance.
- Ensure shrimp is cooked just until pink to avoid overcooking and maintain tenderness.
