Mexican Shrimp Avocado Salad

Step 2: Prepare the Vegetables

Dice the avocados into bite-sized chunks (do this last so they don’t brown).
Chop the tomatoes, cucumber, and onion into small pieces.
Mince the jalapeño (if using) and chop the cilantro.

Step 3: Make the Dressing

In a small bowl, whisk together:
- 2 tablespoons olive oil
- Freshly squeezed lime juice
- A pinch of salt and pepper
- Remaining minced garlic
Taste and adjust—add more lime if you like it tangier or a drizzle of honey if you prefer some sweetness.

Step 4: Assemble the Salad

In a large bowl, combine the shrimp, tomatoes, cucumber, onion, jalapeño, and cilantro.
Gently fold in the avocado chunks.
Pour the lime dressing over the salad and toss lightly to coat everything.

Step 5: Serve and Enjoy

Serve chilled or at room temperature.
You can plate it over a bed of lettuce, spoon it into taco shells, or enjoy it straight from the bowl with tortilla chips.

🌟 Tips and Variations

Make it spicier: Add extra jalapeños or a splash of hot sauce.
Make it tropical: Toss in some diced mango or pineapple for a sweet twist.
Meal prep tip: Keep the dressing and avocado separate until just before serving to avoid sogginess and browning.
Protein swap: Try grilled chicken or even seared fish instead of shrimp.

✅ Why You’ll Love This Recipe

This Mexican Shrimp Avocado Salad is:

Nutritious – Packed with lean protein, healthy fats, and fiber.
Quick – Ready in less than 30 minutes.
Versatile – Works as a side dish, appetizer, or main course.
Bursting with flavor – A perfect balance of freshness, creaminess, and zest.

So next time you want something refreshing yet filling, give this salad a try. It’s a fiesta of flavors in every bite! 🎉

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