https://kaleforniakravings.com/salsa-shrimp-salad-with-avocado/

Avocado Salsa Shrimp Salad! Aka where pico de gallo meets Mexican shrimp cocktail meets shrimp ceviche all wrapped into one…and holy moly is it delicious! It’s an incredibly easy salad recipe using the freshest of ingredients and only takes 10 minutes to make! Fresh cucumbers and tomatoes, jalapeno, cilantro, lots of lime and avocado – it’s got it all! The type salsa you use will definitely make or break this dish! I highly reccommend using a salsa you already LOVE and would suggest keeping it tomato based to pair with the rest of your flavors. (That being said, if you’re feeling a little adventurous I’d imagine that a mango salsa would be AMAZING in this salad!) Keep in mind the spice level of your salsa too! If you love spicy food, I’d recommend using a medium or hot salsa. If spice isn’t your thing – mild salsa is the way to go! (My personal favorite salsa for this salad is Rojo’s Restaurant Style Salsa. It has amazing flavor and is just spicy enough without overdoing it.)

Servings: 4

INGREDIENTS

1 lb cooked shrimp, peeled, deveined and tail off
½ cup cucumber, diced
½ cup tomatoes, chopped
1 small jalapeno, deseeded & finely chopped
¼ cup red onion, diced
2 tbsp cilantro, chopped
½ cup + 2 Tbsp chunky salsa (mild, medium or hot)*
1 large avocado, diced
2 limes, juiced (or more if your prefer)
Salt & black pepper, to taste (be generous with the salt)

STEPS

1) Pat your shrimp dry with a paper towel and cut them into bite size pieces. Then add them to a large bowl and set it aside. (If using frozen pre-cooked shrimp, thaw your shrimp completely before cutting and adding them to the bowl.)

2) Next add your cucumber, jalapeno, tomaotes, red onion and cilantro to the bowl with your shrimp. Pour your salsa and a squeeze of lime juice over the top and mix until the salad is completely coated. Then generously season your salad with salt and a pinch pepper to taste and mix again. Taste and adjust your seasonings and lime juice accordingly.

3) Sprinkle your avocado over the top right before serving and serve immediately with your favorite tortilla chips. Or let the salad chill in the fridge for 30 minutes – 1 hour before serving. (If chilling the salad, wait to add your avocado until right before you serve.)

NOTES

The amounts for the salsa, lime juice and salt are based on your own personal perference. I would suggest tasting the salad and adding to it as you go until you reach your desired flavor.

Mild, medium or hot salsa can all be used for this recipe! I would suggest using your favorite!