Mexican Shrimp Avocado Salad

Ingredients

 

1 lb raw shrimp, peeled and deveined

1 large avocado, cubed

8 oz grape or cherry tomatoes, halved

1 cup thin cucumber slices

1/2 small red onion, minced

1/2 cup chopped cilantro

1/2 large mango, cubed

1/2–1 small finely minced jalapeño

2 tablespoons olive oil

 

Equipment:

Large bowl

 

Instructions:

 

Cook Shrimp: Bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes, until pink and cooked through. Drain and let cool.

 

Combine Ingredients:

In a large bowl, combine the cooked shrimp, avocado, tomatoes, cucumber, red onion, cilantro, mango, and jalapeño.

 

Make Dressing: Drizzle with olive oil, season with salt and pepper, and squeeze in some lime juice (optional). Toss gently to combine.

 

Chill:

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

 

Serve: Serve chilled. This salad is perfect as a light lunch, appetizer, or side dish.

 

Tips:

 

For a spicier salad, add more jalapeño or a pinch of red pepper flakes.

You can add other ingredients to the salad, such as corn, black beans, or chopped bell peppers.

If you don’t have fresh mango, you can use frozen mango.

This salad can be stored in the refrigerator for up to 2 days.