Pico de Gallo Shrimp & Avocado Salad

Juicy shrimp are paired with fresh tomatoes, crisp onions, creamy avocado, fragrant cilantro, zesty lime, and a touch of heat from jalapeño peppers. Each bite is a colorful explosion of flavor, making this dish as refreshing as it is delicious! Enjoy!

Ingredients

• 500 g shrimp cleaned
• ¼ tsp chili powder
• 1 clove garlic finely chopped
• 600 g tomatoes seeded and diced
• 60 g onion diced
• 30 g fresh cilantro finely chopped
• 2 jalapeño peppers diced
• 1 avocado diced
• 1 tbsp lime juice
• salt
• pepper
• olive oil

For serving:

• nachos

Instructions

• In a bowl, combine the shrimp with chili powder, a drizzle of olive oil, and a pinch of salt and pepper. Mix gently with a spoon and set aside.
• Heat a skillet over high heat, then add the shrimp and garlic. Sauté for 2-3 minutes on each side until the shrimp turn pink and develop a nice color.
• Transfer the shrimp to a plate, let them cool slightly, then roughly chop them.
• In a large serving bowl, combine the chopped shrimp, tomatoes, onion, cilantro, jalapeño peppers, avocado, and lime juice. Season with salt and pepper, and gently mix with your hands while wearing disposable gloves.
• Serve the salad with nachos on the side.

Notes

Related: Chicken Quesadilla with Pico de Gallo Related: Trout Tacos | Perch Tacos

Related: Kimchi Quesadilla Related: Spicy Sausage Quesadilla with Fresh Tomato Salsa Related: Marshmallow Fruit Salad (Ambrosia Salad)