This is one of my favorite salads and all summer long it can be found in my refrigerator as we never seem to tire of it.
I’d have to say that this salad is the first one I think to make when we start harvesting veggies from our garden. I always make the large batch as listed below and we enjoy it for days but the recipe is easily scaled up or down to fit any ones needs. Truthfully some days I eat this salad for breakfast, lunch and dinner as it’s healthy, not too high in calories or sugar and has a good amount of protein from the shrimp. I think that the salad gets better a few days in because the avocado sort of melts and adds a nice extra richness. What I generally do, is after a day or two when I notice that there’s no longer any avocado chunks, I’ll dice up another one and add it to the salad as the creamy avocado chunks are one of my favorite parts. I hope that you’ll make and enjoy this salad and that it becomes a favorite in your home too.
2 lbs small, medium or large (not the tiny salad shrimp) cooked shrimp, peeled, de-veined and tail removed
3 lbs Mango Salsa with Peach (or fruit salsa of your choice)
3 – 4 large plum tomatoes, diced
1 large cucumber, peeled, seeded and diced
3 avocados, diced (more to be added later if desired)
1 medium Vidalia onion, diced
Sometimes I also add:
The kernels from 4 ears of grilled corn
Place all the ingredients in to a large bowl and gently toss to mix and coat. Cover tightly and chill for a couple of hours before serving.