Avocado-Shrimp Salsa: Light and Colourful Summer Dip

Succulent shrimp, creamy avocado, and fresh vegetables make an easy summer salsa that gets just the right kick from jalapeño. The dish is perfect as an appetizer before grilling or as a light snack with nacho crisps.

Summer calls for a dip that's quick to prepare and tastes fresh. Avocado-shrimp salsa is exactly that-colourful, light, and bursting with vibrant flavours.

What You Need

The main ingredients are 200 g frozen peeled cooked shrimp, two ripe avocados, fresh cucumbers, tomato, jalapeño, onion, garlic, and a handful of coriander. For the dressing you'll need olive oil, lime zest, squeezed lime juice, salt, and pepper.

How to Make It

First, thaw the shrimp slowly, then pat them dry thoroughly and chop finely. Peel the avocados, remove the pits, and dice the flesh. Similarly, chop the cucumbers and tomato. Halve the jalapeño, remove the seeds, and mince finely-those who prefer more heat can add extra. Peel and chop the onion, and mash the garlic.

Place all the chopped ingredients in a bowl, add the olive oil, lime zest, squeezed lime juice, and chopped coriander. Season with salt and pepper.

Serving

The salsa pairs beautifully with nacho crisps as an appetizer-serve it to guests while the grill is warming up. It's also a great light snack for a hot summer day.