A Burst of Freshness
This salad combines succulent, pan-seared shrimp with the creamy texture of ripe avocado and a bright, chunky salsa base. It’s a nutrient-dense power bowl that feels like a beachside lunch in every bite.
The ingredient
The Seafood & Base
- Large Shrimp (Peeled)1 lb
- Ripe Avocado1 Large
- Cherry Tomatoes1 Cup
- Red Onion (Diced)1/4 Cup
- Cucumber1/2 Cup
The Zest
- Fresh Lime Juice2 tbsp
- Cilantro (Chopped)1/4 Cup
- Olive Oil2 tbsp
- Cumin & Garlic Powder1 tsp
- Jalapeño (Optional)1 Small
The instruction
Sear the Shrimp: Season shrimp with cumin, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear shrimp for 2-3 minutes per side until pink and opaque.
Create the Salsa Base: In a large bowl, combine the halved cherry tomatoes, diced cucumber, red onion, and jalapeño. Toss with half of the lime juice and a pinch of salt.
Avocado Prep: Slice the avocado just before serving to prevent browning. Drizzle with a little lime juice to keep it vibrant and green.
Final Assembly: Gently fold the warm shrimp and avocado slices into the salsa base. Garnish generously with fresh cilantro and an extra drizzle of olive oil.
