Ingredients
Salad Ingredients
- 1 lb jumbo cooked, peeled shrimp, chopped
- 1 medium Hass avocado, diced (about 5 oz)
- 1 medium tomato, diced
- 1 jalapeno, seeds removed, finely diced
- 1 tbsp chopped cilantro
Dressing Ingredients
- 1/4 cup chopped red onion
- 2 limes, juice of
- 1 tsp olive oil
- 1/4 tsp kosher salt
- Black pepper, to taste
Instructions
- Marinate the onion: In a small bowl, combine the chopped red onion, fresh lime juice, olive oil, kosher salt, and black pepper. Let this mixture marinate for at least 5 minutes to soften and mellow the sharpness of the onion.
- Prepare the salad base: In a large bowl, combine the chopped cooked shrimp, diced avocado, diced tomato, and finely diced jalapeño.
- Combine and toss: Add the marinated onion mixture and chopped cilantro to the large bowl with shrimp and vegetables. Gently toss all ingredients together to combine evenly, being careful not to mash the avocado.
- Adjust seasoning: Taste the salad and adjust salt and pepper as needed to enhance the overall flavor.
Notes
- Use cooked shrimp that has been peeled and deveined for convenience.
- To reduce heat, remove seeds and membranes from the jalapeño.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- For extra zest, add a pinch of chili powder or a dash of hot sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Low Fat
