A vibrant, zesty salad that combines fresh shrimp, creamy avocado, and a tangy salsa dressing—perfect for a light lunch, dinner, or even as a refreshing side dish.

This Avocado Salsa Shrimp Salad is the perfect fusion of bold and refreshing. The shrimp adds a savory, protein-packed element, while the creamy avocado and zesty salsa bring a fresh and tangy twist. Tossed in a light dressing with a hint of lime, this salad will transport your tastebuds straight to the tropics. It’s healthy, colorful, and full of flavor—everything you want in a summer salad or a light weeknight meal.

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🛒 Ingredients (Serves 4)

For the Salad:

• 400g shrimp, peeled, deveined, and cooked (fresh or frozen)
• 1 large ripe avocado, diced (about 200g)
• 2 medium tomatoes, diced (about 250g)
• ½ red onion, finely diced (about 70g)
• 1 cup cucumber, diced (about 150g)
• 1 small red bell pepper, diced (about 100g)
• 1 cup fresh cilantro (optional), chopped
• 2 tablespoon olive oil (30ml)
• 1 tablespoon lime juice (15ml)
• Salt and pepper, to taste

For the Salsa Dressing:

• 3 tablespoon fresh lime juice (45ml)
• 1 tablespoon olive oil (15ml)
• 1 teaspoon honey (5g)
• ½ teaspoon ground cumin
• 1 small jalapeño, deseeded and finely minced (optional for heat)
• Salt and black pepper, to taste

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🔪 Instructions

Step 1: Prepare the Salsa Dressing

1. In a small bowl, whisk together the lime juice, olive oil, honey, ground cumin, and minced jalapeño (if using). Season with salt and black pepper to taste.
2. Set the dressing aside to allow the flavors to meld.

Step 2: Cook the Shrimp

1. If your shrimp are raw, heat a tablespoon of olive oil in a skillet over medium heat.
2. Season the shrimp with salt, pepper, and a pinch of paprika or garlic powder (optional).
3. Cook the shrimp for 2–3 minutes on each side, or until they turn pink and are opaque. Remove from heat and set aside to cool slightly.

Step 3: Assemble the Salad

1. In a large mixing bowl, combine the diced avocado, tomatoes, red onion, cucumber, and red bell pepper.
2. Add the cooked shrimp and chopped cilantro (if using), tossing gently to combine.

Step 4: Dress and Serve

1. Drizzle the prepared salsa dressing over the salad, tossing again to evenly coat.
2. Taste and adjust the seasoning, adding more lime juice, salt, or pepper if needed.

Step 5: Serve & Enjoy!

• Serve the salad immediately for the best freshness. It can be served on its own or alongside grilled meats, tacos, or rice.

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🔢 Nutrition Information (Per Serving – Approximate)

• Calories: 280 kcal
• Protein: 24g
• Fat: 19g
• Carbohydrates: 12g
• Fiber: 7g
• Sugar: 4g
• Sodium: 410mg

For a lower-fat version, reduce the amount of avocado and olive oil.

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🧠 Tips & Tricks

• Customize your veggies: Feel free to add other fresh veggies like corn, radishes, or even mango for extra sweetness.
• Use grilled shrimp: Grilled shrimp adds even more flavor, giving the salad a nice smoky note.
• Make ahead: The salad can be prepared in advance but wait to add the dressing until just before serving to prevent the veggies from becoming soggy.
• Perfect for meal prep: This salad can be made ahead and stored in the fridge for up to 2 days. If you’re prepping for the week, store the dressing separately.
• Add extra protein: For a heartier meal, add grilled chicken, black beans, or quinoa.

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🧡 A Little Extra From Me

This Avocado Salsa Shrimp Salad is one of those meals that feels both refreshing and indulgent. The combination of creamy avocado, sweet shrimp, and vibrant vegetables is truly irresistible, and the tangy dressing ties everything together beautifully. It's simple to make, packed with nutrients, and utterly satisfying.

What I love most about this recipe is its versatility. You can adjust the heat with more or less jalapeño, swap in different veggies, or even make it into a main dish with the addition of a grain like quinoa or brown rice. It’s the kind of salad that’s perfect for a light lunch, a family dinner, or as a side at your next BBQ or taco night.