Zesty Lime Shrimp and Avocado Salad
This bright salad combines tender shrimp with creamy avocado, juicy tomato and a little jalapeño heat, all dressed with fresh lime. Soaking the red onion in the lime juice first softens its bite. Serve it on its own, in lettuce cups or with tortilla chips for a light lunch.
Preparation Steps
Stir the red onion, lime juice, olive oil, salt and pepper together in a small bowl. Let it sit for at least 5 minutes so the lime mellows the onion.
Pat the shrimp dry with paper towels and chop them into bite-size pieces.
Combine the shrimp, tomato, avocado and jalapeño in a large bowl.
Pour the onion and lime mixture over the top, add the cilantro and fold gently so the avocado keeps its shape.
Taste and add more salt, pepper or lime juice if needed. Serve right away or chill for up to 1 hour.
Tips & Variations
- Add the avocado last and fold gently to keep the pieces from turning mushy.
- Swap the shrimp for cooked crab or diced grilled chicken, or add a cup of corn kernels.
- This salad is best the day it is made; keep leftovers covered in the fridge and eat within 1 day.
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