Creamy Cilantro-Lime Avocado Shrimp Salad

A light, vibrant, and satisfying salad where mashed Morro Creek Ranch Hass avocado replaces traditional mayonnaise, creating a naturally dairy-free and healthier creamy binder. It’s packed with flavor from fresh cilantro and lime, making it perfect for lettuce wraps, sandwiches, or alongside chips.

Ingredients:

• 1 pound cooked shrimp, peeled, deveined, and chopped (medium size recommended)

• 1 large ripe Morro Creek Ranch Hass avocado

• 1/4 cup finely diced red onion

• 1/4 cup chopped fresh cilantro

• 2 tablespoons fresh lime juice

• 1 small jalapeño, seeds removed and minced (optional, for heat)

• 1/2 teaspoon sea salt (or to taste)

• 1/4 teaspoon black pepper

Instructions:

1. Prepare Avocado: In a medium-sized bowl, mash the avocado with a fork until it reaches your desired consistency (smooth or slightly chunky).

2. Add Seasonings: Stir the lime juice, red onion, cilantro, minced jalapeño (if using), sea salt, and black pepper into the mashed avocado. Mix until well combined.

3. Combine with Shrimp: Gently fold the chopped, cooked shrimp into the avocado mixture. Ensure the shrimp is fully coated with the creamy dressing.

4. Taste and Chill: Taste the salad and adjust the salt and lime juice as needed. Cover the bowl and refrigerate for at least 15-20 minutes to allow the flavors to meld.

5. Serve: Serve the chilled salad over a bed of crisp butter lettuce for a light lunch, or use it as a filling for corn tortillas or a topping for cucumber slices.