Mexican Shrimp Avocado Salad
This refreshing Mexican shrimp avocado salad combines fresh ingredients to create a light and healthy dish.
Equipment
- Large bowl
- Skillet
Ingredients
For the Salad
- 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
- In a skillet, cook the shrimp over medium heat until pink and opaque, about 5 minutes.
- In a large bowl, combine the cooked shrimp, avocado, tomatoes, cucumber, red onion, cilantro, mango, jalapeno, avocado oil, lime juice, and salt. Toss gently to combine.
Notes
Serve immediately for best flavor. Adjust jalapeno to taste for desired spice level.