Avocado Shrimp Salsa

If you’re looking for a light summer lunch idea or a fresh new appetizer, this one’s perfect for a hot summer day. Savory shrimp, crisp cucumber, creamy avocado and a squeeze of lime make this salsa a bright, healthy summer dish. We gobbled it up with crunchy tortilla chips. You can also serve Avocado Shrimp Salsa rolled into a flour tortilla as a sandwich wrap. Bright and delicious, you will love this recipe from Taste of Home.

Shrimp continues to be a favorite in our house. We like it grilled, sautéed, fried and roasted. It is delicious served over pasta or rice and usually takes only minutes to prepare. So I am always happy to find a new recipe that features shrimp.

As a community cook for Taste of Home, I recently made and reviewed this recipe for Avocado Shrimp Salsa. It is a great combination of bright and tasty summer flavors, including tomato, cucumber, avocado, sweet pepper, cilantro, shrimp and lime.

The avocado in this recipe shines as much as the shrimp. So using fresh, ripe avocados are key. They are full of fiber and a great source of potassium. The creamy texture of the avocado is such a nice contrast to the crunchy vegetables.

How to slice an avocado?

Slicing an avocado can be a bit tricky, but a few tips make it easy and safe.

• Begin by using a sharp knife. You are more likely to cut yourself if your knife is dull.
• Pick an avocado that is slightly firm and dark green in color.
• Cut the avocado in half from the top to the bottom. Twist it until one side comes free.

• Cut each half lengthwise, so you have 4 quarters. Now you should be able to remove the pit that is still attached.

• To cube the avocado, make slices lengthwise and then across the flesh. Use a spoon to scoop the pieces away from the skin of the avocado. Once you’ve done it a few times, it becomes easier.
• Be sure to squeeze lime or lemon juice over your freshly cut avocado to prevent it from turning brown.

I cut this recipe in half and it was the perfect amount for lunch for 4 people. I would make the full recipe if I wanted to take it to a family gathering to share.

Avocado Shrimp Salsa

Ingredients:

• 1 pound peeled and deveined cooked shrimp, chopped
• 2 medium tomatoes, seeded and chopped
• 2 medium ripe avocados, peeled and chopped
• 1 cup minced fresh cilantro
• 1 medium sweet red pepper, chopped
• 3/4 cup thinly sliced green onions
• 1/2 cup chopped seeded peeled cucumber
• 3 tablespoons lime juice
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Tortilla chips

Instructions:

• In a large bowl, combine the first 11 ingredients. Serve with tortilla chips.

I chose to make a milder version, so I omitted the jalapeno pepper and used some diced green pepper instead. If you enjoy a bit of a kick, include the jalapeno pepper, but make sure to remove the seeds.

Check out my review and the original recipe for Avocado Shrimp Salsa contributed to tasteofhome.com by Maria Riviotta-Simmons from San Tan Valley, Arizona.