Mexican-Style Shrimp Avocado Salad
If you’re looking for a fresh and healthy dish that bursts with flavor, then Mexican-Style Shrimp Avocado Salad is the perfect choice. This salad combines juicy shrimp, creamy avocado, and zesty grapefruit for a delightful meal. It’s not just tasty; it’s also packed with nutrients, making it a great option for lunch or dinner.
Why Make This Recipe
This salad is a fantastic way to enjoy seafood in a light and refreshing way. It’s easy to prepare and uses simple ingredients that you might already have at home. Whether you’re aiming for a healthy lunch, seeking to impress guests at a dinner party, or just craving something delicious, this salad has you covered. Plus, it can be made in under 30 minutes!
How to Make Mexican-Style Shrimp Avocado Salad
Ingredients:
- 1 lb shrimp (peeled, deveined, and cooked)
- 1 avocado (diced)
- 1 cup cherry tomatoes (halved)
- 2 cups arugula
- 1 grapefruit (segmented)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (juiced)
- Salt (to taste)
- Black pepper (to taste)
- 2 tbsp extra virgin olive oil
Directions:
- Cook the Shrimp: If your shrimp is not pre-cooked, boil or sauté it in a pan until it turns pink and opaque. Then let it cool.
- Prepare the Salad: While the shrimp cools, dice the avocado and tomatoes, segment the grapefruit, and chop the cilantro.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, salt, and black pepper.
- Assemble: In a large bowl, combine the arugula, shrimp, avocado, tomatoes, and grapefruit. Drizzle the cilantro dressing over the top and toss gently to combine everything well.
- Serve: Enjoy your salad immediately for a fresh and zesty meal.
How to Serve Mexican-Style Shrimp Avocado Salad
Serve this salad as a light lunch or as a side dish with dinner. It’s best enjoyed fresh, but you can also serve it in lettuce wraps for a fun twist. Pair it with tortilla chips or warm corn tortillas for an authentic touch!
How to Store Mexican-Style Shrimp Avocado Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. However, keep in mind that the avocado may brown over time. It’s best to consume it within a day for optimal freshness.
Tips to Make Mexican-Style Shrimp Avocado Salad
- For a little extra crunch, add some diced cucumber or bell peppers.
- Make sure to use ripe avocados for the creamiest texture.
- If you like it spicy, add a pinch of chili powder or some diced jalapeños.
Variation
You can customize this salad by adding other ingredients like black beans, corn, or even some diced mango for a sweeter flavor.
FAQs
1. Can I use frozen shrimp for this salad?
Yes, frozen shrimp is perfectly fine! Just make sure to thaw and cook it properly before adding it to the salad.
2. Is there a substitute for grapefruit?
If you do not like grapefruit, feel free to swap it with orange segments or even kiwi for a different flavor.
3. Can I make this salad ahead of time?
You can prepare the individual ingredients ahead of time and store them separately in the fridge. However, it’s best to assemble the salad just before serving to keep the avocado fresh and prevent browning.
