Mexican Shrimp Avocado Salad
This refreshing salad combines shrimp, avocado, and a mix of fresh vegetables.
Equipment
- Pan
- Mixing bowl
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 jalapeno finely minced
- 2 Tablespoons avocado oil
- 2 fresh limes squeezed (about 3 Tablespoons)
- ½ teaspoon fine sea salt or kosher salt
Instructions
- In a pan, cook the shrimp over medium heat until pink and cooked through, about 5 minutes.
- In a mixing bowl, combine shrimp with avocado, tomatoes, cucumber, red onion, cilantro, mango, jalapeno, avocado oil, lime juice, and salt. Toss gently to combine.
Notes
This salad is best served fresh. You can adjust the jalapeno based on your spice preference.