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Introduction:
Looking for a fresh, light, and satisfying dish? This Mexican Shrimp & Avocado Salad is a perfect blend of savory, creamy, and zesty flavors, making it a great choice for any occasion. The combination of shrimp, ripe avocados, and fresh vegetables, all tossed in a tangy lime dressing, will leave your taste buds dancing. Whether you’re preparing it for a healthy lunch, a summer picnic, or a flavorful dinner side, this salad is sure to impress.
Ingredients:
1 lb shrimp, peeled and deveined
2 ripe avocados, diced
1 cucumber, diced
1 red bell pepper, diced
½ red onion, finely chopped
1 cup cherry tomatoes, halved
1-2 tablespoons fresh cilantro, chopped
Juice of 2 limes
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon chili powder (optional, for a spicy kick)
1 jalapeño pepper, finely chopped (optional for extra heat)
Tortilla chips (optional, for garnish)
Instructions:
Cook the shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp, season with a pinch of salt, pepper, and chili powder (if using), and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and let them cool slightly.
Prepare the salad base: While the shrimp cools, combine the diced avocados, cucumber, bell pepper, red onion, and cherry tomatoes in a large mixing bowl.
Chop the shrimp: Once the shrimp have cooled, chop them into bite-sized pieces and add them to the salad.
Toss the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and cilantro. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Serve: Garnish with extra cilantro and tortilla chips if desired. Serve immediately for a refreshing and satisfying dish.
Tips for Serving and Storing:
Serving: This salad can be enjoyed as a stand-alone dish or paired with grilled chicken, fish, or tacos for a more substantial meal. If you’re planning to serve it at a gathering, consider offering extra lime wedges and tortilla chips on the side.
Storing: For the best taste and texture, this salad is best eaten fresh. However, if you need to store leftovers, keep the shrimp and avocado salad in an airtight container in the fridge for up to 1-2 days. Note that the avocado may brown over time, so try to enjoy it as soon as possible. To preserve the freshness, you can store the dressing separately and mix it with the salad just before serving.
Variants:
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