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Avocado Salsa Shrimp Salad for a Refreshingly Healthy Lunch

Avocado Salsa Shrimp Salad is a vibrant, low-carb, gluten-free meal perfect for quick, healthy lunches.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium Avocados Diced
  • 1 pound Shrimp Peeled and deveined
  • 1-2 tablespoons Olive Oil For sautéing
  • 1 medium Red Onion Chopped
  • 1 cup Cherry Tomatoes Halved
  • 1/4 cup Cilantro Chopped
  • 4 cups Mixed Greens For serving
For the Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 unit Lime Juice

Equipment

  • skillet
  • mixing bowl
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Heat a skillet over medium-high heat for about 2 minutes.
  2. Drizzle in 1-2 tablespoons of olive oil until it shimmers.
  3. Season shrimp with garlic powder, chili powder, cumin, salt, and black pepper.
  4. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side.
  5. Remove the shrimp from the skillet and let cool for 5 minutes.
  6. In a large mixing bowl, combine diced avocados, chopped red onion, cilantro, and halved cherry tomatoes.
  7. Squeeze the juice from one lime over the avocado mixture and toss gently.
  8. Slice the cooled shrimp into bite-sized pieces and add to the avocado mixture.
  9. Place a bed of mixed greens in a separate bowl.
  10. Top the mixed greens with the shrimp and avocado mixture, and toss together gently.
  11. Serve immediately or refrigerate for 15-20 minutes to allow flavors to meld.

Notes

Best enjoyed fresh, but can be refrigerated for up to 1 day in separate containers.