Friday, August 23, 2013

Shrimp & Avocado Salsa

Not ceviche, not guacamole, not really a salsa..............then what is it?

It's an amazing little summer salad using heirloom and cherry tomatoes from my garden, some avocado, cooked shrimp and lime juice.

Fresh and refreshing.

You can serve it in a big bowl with tortilla chips, or be a fancy pants, like me, and serve it in individual verrines.

I ate this for lunch 3 times this week.

We LOVED this (you think?).

Shrimp & Avocado Salsa (adapted from Smitten Kitchen):

1 pound small shrimp, shelled and deveined or pre-cooked and defrosted
2 firm-ripe avocados, halved, scored into a small dice
2 cups mixed tomatoes, quartered the size of the avocado pieces
1/2 small red onion, finely chopped
drizzle of olive oil
juice of 2 limes (add the zest too, why not?)
kosher salt
handful fresh cilantro leaves, roughly chopped
tortilla chips, to serve

Boil the shrimp for about 3 minutes. Drain and cool. Peel off tails and chop into small pieces (about the size of the tomatoes and avocado).

Add the avocado and tomatoes to a big bowl and sprinkle liberally with kosher salt.

Add in the chopped onion, then the chopped shrimp.

Squeeze the lime juice over everything in the bowl and add the olive oil.

Throw in the chopped cilantro and gently mix everything together.

I spooned the salad into individual glasses for a great summer first course.


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Kathy~Sweet Bird Designs said...

I just found my appetizer for labor day! A great way to use up the cherry tomatoes from the garden. Thank you!

Ciao Chow Linda said...

Having just finished my lunch today of a beet salad( I know that's another of your favorites), I saw this post and was so wishing for this at my table instead. . I will be eating this soon, but maybe subbing crab for shrimp, since I have that already. Happy weekend to you and Hen.

Anonymous said...

Your gorgeous bamboo patterned tray (tin?) is perfectly matchy-matchy with the golden green ripe avocado chunks. Question - were you wearing white jeans any of the three times you ate this for lunch this week?

LG O'Connor said...

Sta saved the day again! I'm going to serve for guests this weekend! Z

gourmet goddess said...

Hi Stacy, are you on instagram? if not you should be , great way to share images of the moment!!!!

Stacey Snacks said...


I was most likely wearing white shorts while eating this........

Stacey Snacks said...

I am staceycaron23 on Instagram. Enter at your own risk!


Natalia said...

What a great idea on serving freshly picked tomatoes from the garden. We have plenty of them and have tried making different recipes to try to enjoy them to the fullest. I'll definitely try this recipe out - because in addition to my favorite tomatoes, I LOVE avocados. Pretty colors too and I like how you serve them (vs. a large bowl).

Karen (Back Road Journal) said...

My tomatoes have just started ripening. This is a nice summer dish to enjoy them in.

AdriBarr said...

What a beautiful fist course. It is beautifully styled and looks so tasty!

Rosetta said...


oui Chef said...

This sounds so fresh...just perfect!

Jordan said...

I make this all the time too! Try adding roasted/grilled corn! Sometimes I add a little Sriracha for zing.