Description
A refreshing Mexican Shrimp Avocado Salad packed with flavor.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1 large avocado, cubed
- 8 oz grape or cherry tomatoes, cut in half
- 1 cup thin cucumber slices
- ½ small red onion, minced
- ½ cup chopped cilantro
- ½ large mango, cubed
- ½–1 small finely minced jalapeno
- 2 Tablespoons avocado oil
- 2 fresh limes, squeezed (about 3 Tablespoons)
- ½ teaspoon fine sea salt or kosher salt
Instructions
- Heat a skillet over medium heat.
- Add the shrimp and cook for 2-3 minutes until pink.
- Remove from heat and let cool.
- In a large bowl, combine avocado, tomatoes, cucumber, red onion, cilantro, mango, and jalapeno.
- Add cooled shrimp to the bowl.
- In a separate bowl, whisk together avocado oil, lime juice, and salt.
- Pour the dressing over the salad and toss gently.
- Serve immediately or chill before serving.
Notes
- Adjust the heat by varying the amount of jalapeno.
- Use fresh shrimp for best flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to a day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Mexican Shrimp Avocado Salad, shrimp salad, avocado salad, healthy salad