Shrimp Avocado Salad

A refreshing and versatile dish combining tender shrimp, creamy avocados, and zesty lime dressing, perfect for any occasion.

Prep Time 15

Total Time 1

Course Main Course, Salad

Cuisine American, Healthy

Servings 4 servings

1 pound peeled and deveined cooked shrimp, coarsely chopped Use pre-cooked shrimp for convenience.
2 plum tomatoes seeded and chopped
2 green onions chopped
1/4 cup finely chopped red onion
1 jalapeno pepper seeded and minced Add seeds for more heat.
1 serrano pepper seeded and minced Add seeds for more heat.
2 tablespoons minced fresh cilantro
2 tablespoons lime juice Freshly squeezed for best flavor.
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed Use ripe avocados for best taste.
to serve leaves Bibb lettuce
to garnish lime wedges Lime wedges

In a large bowl, combine the shrimp, tomatoes, green onions, red onion, jalapeno, serrano, and cilantro.
In a separate bowl, whisk together the lime juice, seasoned rice vinegar, olive oil, and adobo seasoning.
Pour the dressing over the shrimp mixture and gently toss to combine.
Cover and refrigerate the salad for about an hour to let the flavors meld together.
Just before serving, gently fold in the avocados.
Serve over Bibb lettuce leaves, garnished with lime wedges.

Best enjoyed fresh. Store leftovers in an airtight container. Add lime juice to leftover avocado to prevent browning. Avoid freezing.

Keyword Easy Recipe, Healthy Salad, Light Dinner, Refreshing Salad, Shrimp Avocado Salad