Description
Healthy avocado salsa shrimp salad brings together succulent shrimp, creamy avocado, and zesty salsa over fresh greens to give you a light meal that tastes as good as it makes you feel. Fresh lime juice and cilantro tie everything together so you get a clean, satisfying dish that takes just minutes to pull off.
Ingredients
Scale
Protein Base:
- 1 pound shrimp
- 6 cups mixed greens
Fresh Produce:
- 2 avocados
- 1 red bell pepper
- 1/2 red onion
- 1/4 cup cilantro
- 2 limes
- 1 jalapeño
- 2 cloves garlic
- 1 cup cherry tomatoes
Dressing and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
- Pat your 1 pound of shrimp completely dry with paper towels, then season them with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cumin.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for about 2 minutes until the oil shimmers.
- Cook your seasoned shrimp for 2 to 3 minutes on each side at medium-high heat until they turn pink and opaque, then move them to a plate.
- While your shrimp cooks, finely mince 2 cloves of garlic and set them aside for the salsa.
- Dice your 1 red bell pepper into small, even pieces and thinly slice your 1/2 red onion.
- Halve your 2 avocados, scoop out the flesh into a bowl, and roughly mash them together with a fork.
- Seed and finely chop your 1 jalapeño, removing the white membrane if you prefer less heat.
- Add your minced garlic, diced bell pepper, sliced red onion, chopped jalapeño, and 1/4 cup of cilantro to the mashed avocado in your bowl.
- Squeeze the juice from your 2 limes into the avocado mixture and gently stir everything together to combine.
- Taste your salsa and adjust the salt and pepper as needed to match your preference.
- Halve your 1 cup of cherry tomatoes and toss your 6 cups of mixed greens with the remaining 1 tablespoon of olive oil in a large bowl.
- Divide the dressed greens among your serving bowls or plates.
- Top each serving with your warm cooked shrimp, spoon the avocado salsa over the top, and scatter the halved cherry tomatoes around each plate.
- Serve everything immediately while your shrimp is still warm.
Notes
- Pat your shrimp completely dry before cooking so they develop a nice sear instead of steaming in the pan.
- Mash the avocado only until some chunks remain, since overworking it turns the salsa mushy and brown.
- Add lime juice to your avocado mixture right before serving to keep everything bright and fresh, as the acid prevents browning.
- For a milder salsa, remove the jalapeño seeds and white membrane, or swap it for a pinch of red pepper flakes that dissolve into the dish without the heat intensity.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: More Healthy Recipes
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 145 mg