Healthy Avocado Salsa Shrimp Salad Recipe

I created a Shrimp Avocado Salad combining plump shrimp, creamy avocado, and a tangy salsa mix in a way that begs a closer look.

I never thought a salad could stop me in my tracks, but this Shrimp Avocado Salad Recipe did. I toss together cooked peeled shrimp with ripe avocados and something about the textures just sparks, it keeps tugging at your taste buds in a way I can’t explain.

It’s bright, a little messy, and makes you want to take small, suspiciously slow bites just to prove it keeps getting better. I kept telling myself it’s simple, yet every mouthful felt like a tiny discovery.

If you like bold, fresh things that don’t try too hard, you’ll get why I kept going back for more.

Ingredients

• Lean seafood protein, low fat, adds savory bite and keeps salad filling
• Creamy source of monounsaturated fats and fiber, makes salad rich, slightly nutty
• Juicy, vitamin C and lycopene boost, add bright sweet tang to salad
• Sweet kernels add carbs and crunch, small fiber hit and summer vibe
• Sharp citrus acidity that wakes flavors, provides vitamin C and freshness
• Pungent, crunchy bite with sulfur compounds, small antioxidant punch, balances creaminess
• Herby, bright green notes, adds aroma and subtle freshness, some folks dislike
• Healthy fat, helps absorb vitamins, silky mouthfeel, mild fruity note
• Leafy base rich in vitamins K and A, low calorie, adds fresh crunch

Ingredient Quantities

• 1 lb (about 450 g) medium shrimp, cooked peeled and deveined
• 2 ripe avocados, diced
• 1 1/2 cups diced tomatoes (about 3 medium Roma or 1 pint cherry tomatoes)
• 1/2 cup finely chopped red onion
• 1 jalapeño, seeded and finely chopped (optional)
• 1 cup corn kernels, cooked or thawed if frozen (about 1 ear or 3/4 cup canned)
• 1/2 cup chopped fresh cilantro, loosely packed
• Juice of 2 limes (about 3 tbsp)
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• 4 cups mixed salad greens or romaine hearts, roughly chopped
• 2 tbsp finely chopped green onion (optional)

How to Make this

1. Pat the cooked shrimp dry with paper towels and if they’re on the large side cut them in half so every bite is shrimp, not a fork fight later.

2. In a large bowl mix the diced tomatoes, red onion, jalapeño (if using), corn (drained or thawed), chopped cilantro, juice of 2 limes, 2 tbsp olive oil, 1/2 tsp ground cumin and a pinch of salt and pepper. Stir and taste, adjust salt or lime as needed — you want bright but not sour.

3. Let that salsa sit 5 minutes so the flavors marry; it helps the tomatoes release a little juice and the cumin bloom.

4. Gently fold the shrimp into the salsa. If you like, toss the shrimp with a splash of lime and a little cumin first for extra flavor, but don’t overwork it.

5. Fold in the diced avocados last, careful not to mash them. A light hand keeps the salad chunky and pretty.

6. Add the optional 2 tbsp chopped green onion and another quick grind of black pepper, taste one more time and fix seasoning if needed.

7. Arrange 4 cups of mixed salad greens or chopped romaine on a platter or four plates, drizzle a little extra virgin olive oil and a squeeze of lime if the greens look dry.

8. Spoon the avocado salsa shrimp over the greens, garnish with extra cilantro and lime wedges, and serve right away — avocado will brown if you wait too long.

9. Quick hacks: if making ahead keep the avocado and greens separate until serving, chill the shrimp briefly for a refreshing summer version, or warm the shrimp and serve over greens for a cozy option.

Equipment Needed

1. Large mixing bowl, for the tomato-corn salsa and to gently fold in the shrimp
2. Cutting board, sturdy for dicing tomatoes, onion and avocados
3. Sharp chef’s knife, makes clean dice and cuts through shrimp easily
4. Citrus juicer or reamer, to get the most juice from 2 limes
5. Measuring spoons, for the cumin and olive oil
6. Measuring cup, for the corn and liquids if you need exact amounts
7. Rubber spatula or large spoon, to fold ingredients without mashing the avocado
8. Paper towels, to pat the shrimp dry so you dont end up with watery salsa
9. Serving platter or 4 plates (and tongs or a serving spoon), to arrange the greens and spoon the salad on top

FAQ

Healthy Avocado Salsa Shrimp Salad Recipe Substitutions and Variations

• Shrimp: Swap cooked shrimp for shredded cooked chicken breast (about 1 lb), drained canned tuna (two 5 oz cans), or roasted chickpeas (1 1/2 cups) if you want it vegetarian. Chicken keeps the texture, tuna adds a briny punch, chickpeas give protein and a little crunch.
• Avocados: If you dont have ripe avos use 1/2 to 3/4 cup plain Greek yogurt or 1/2 cup mashed silken tofu for creaminess, or diced ripe mango for a sweeter, fruity twist. Yogurt keeps it tangy, mango changes the whole vibe.
• Corn: Fresh corn can be replaced with 3/4 cup thawed frozen corn, 3/4 cup drained canned corn, or 1 cup roasted diced sweet potato for a different texture. Frozen/canned = same sweetness, sweet potato adds heartiness.
• Cilantro: Swap cilantro for flat-leaf parsley, chopped basil, or extra green onion (about 1/2 cup parsley or basil, or 2 tbsp green onion). Parsley is milder, basil brings peppery-sweet notes, green onion keeps that sharp onion-y bite.

Pro Tips

– Pat the shrimp bone-dry and cut big ones in half so every bite has shrimp, not a rubbery mouthful. If you want more flavor toss the shrimp with a little lime and cumin before folding in but dont leave them marinating for hours or they’ll get mealy.

– Keep the avocado and greens separate until the very last minute. Toss the avocado with a squeeze of lime or press plastic wrap directly onto it to slow browning, and only fold it in right before serving so the salad stays chunky and pretty.

– Let the tomato-corn-onion mix sit 5 to 10 minutes so the flavors marry, and always taste for salt and lime after it rests. For a flavor boost toast the cumin briefly in a dry pan or warm it in the oil first, it makes a big difference.

– Upgrade the corn for texture: char fresh kernels on a hot pan or use roasted frozen corn, drain canned corn well. Add crunch with toasted pepitas, crisp tortilla strips or finely diced cucumber if the salad feels too soft.

– Plan for make-ahead by storing components separately: salsa and shrimp together for a few hours, avocado and greens apart. If you want a warm version, reheat the shrimp briefly and serve over the chilled greens, it’s surprisingly good.