How long does avocado salsa keep?

Avocado salsa, once mixed, typically keeps for up to 24 hours in the fridge, though its quality starts to decline quickly. Avocado tends to brown and soften due to oxidation, even with lime juice. For the best texture and flavor, prepare the salad fresh and add the avocado just before serving . If you must store it, press plastic wrap directly onto the surface in an airtight container to reduce air exposure and slow browning.

Can you eat shrimp and avocado?

Yes— shrimp and avocado are a delicious and healthy pairing . Shrimp offers lean protein and minerals like zinc and selenium, while avocado provides healthy fats, fiber, and potassium. Together, they balance satiety and nutrition. Just be sure the shrimp is properly cooked and chilled . If using pre-cooked shrimp, always verify it’s fresh and safe to eat. This combo is ideal for heart-healthy, low-carb, or pescatarian diets.

What do you eat with avocado salsa?

Avocado salsa is highly versatile. You can enjoy it with tortilla chips , as a topping for tostadas , lettuce cups , or grain bowls , or as filling for soft tacos . For this shrimp salad version, you might also pair it with crunchy slaw , grilled corn , or fresh fruit like mango. It makes a refreshing appetizer or a complete meal depending on how you serve it.

How to make salad using avocado?

To make a great avocado salad, choose a ripe avocado that’s firm but not mushy. Dice or cube it gently and always add it at the end of your prep to prevent smashing. Use a citrus-based dressing , like lime or lemon juice, to protect the color and flavor. Combine with crisp vegetables, herbs, and a touch of seasoning for balance. It’s a versatile base for seafood, beans, or grains.

Avocado Salsa Shrimp Salad – Fresh & Flavorful

Description

Avocado Salsa Shrimp Salad is zesty, fresh, and made in just 15 minutes with shrimp, avocado, and salsa.

Ingredients

1 pound cooked shrimp, peeled, deveined, and tails removed ½ cup cucumber, diced ½ cup tomatoes, chopped 1 small jalapeño, deseeded and finely chopped ¼ cup red onion, diced 2 tablespoons fresh cilantro, chopped ½ cup plus 2 tablespoons chunky tomato salsa (your preferred spice level) 1 large avocado, diced Juice of 2 limes (adjust to taste) Salt and black pepper, to taste

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Instructions

Pat the shrimp dry with a paper towel. Cut into bite-sized pieces and place in a large bowl. If using frozen shrimp, make sure they’re fully thawed first. Add the cucumber, tomatoes, jalapeño, red onion, and cilantro to the bowl with the shrimp. Pour the salsa and lime juice over the mixture. Stir gently until everything is evenly coated. Season with salt and black pepper to taste. Stir again, then taste and adjust the lime juice or seasoning as needed. Right before serving, gently fold in the diced avocado. Serve immediately with tortilla chips, or chill in the fridge for 30 minutes to 1 hour for a cooler salad. If chilling, wait to add the avocado until just before serving.

Prep Time: 15 minutes
Cook Time: 00 minutes
Category: Seasonal and Holiday Salads
Method: No-cook
Cuisine: Mexican-Inspired