Fresh Pico de Gallo Shrimp and Avocado Salad
This vibrant Mexican-inspired salad combines succulent sautéed shrimp with creamy avocado and zesty homemade pico de gallo. Perfect for a light spring lunch or dinner that's ready in under 30 minutes.
Ingredients
- 500g large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 ripe Roma tomatoes, diced
- 1 medium white onion, finely diced
- 1 jalapeño pepper, seeded and minced
- 1/3 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 ripe avocados, diced
- 6 cups mixed salad greens
- 1 lime, cut into wedges for serving
Instructions
In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper. Toss the shrimp with the spice mixture until evenly coated.
Prepare the pico de gallo by combining diced tomatoes, white onion, jalapeño, cilantro, 2 tablespoons lime juice, and a pinch of salt in a medium bowl. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, ensuring the internal temperature reaches 63°C (145°F). Remove from heat and set aside.
Gently toss the diced avocados with the remaining 1 tablespoon of lime juice to prevent browning.
Divide the mixed salad greens among four serving plates. Top each plate with a generous portion of pico de gallo and diced avocado.
Arrange the cooked shrimp on top of each salad and serve immediately with lime wedges on the side.
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