Pico de Gallo Shrimp & Avocado Salad
This is a fresh and zesty dish that combines juicy shrimp, creamy avocado, and the bold flavors of pico de gallo. Perfectly seasoned with lime, chili, and cilantro, it's a light and flavorful salad that pairs wonderfully with crispy nachos.
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
Chef’s tip: Remove the seeds from the tomatoes to prevent excess moisture and keep the salad crisp and fresh.
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