Don’t make this Totally Addictive Shrimp Avocado Salsa unless you’re okay with eating your weight in it. Seriously.
Unless you have plenty of people to distribute this to, save yourself from the gluttony. Shrimp Avocado Salsa is perfect for cookouts, entertaining, and pot lucks. Think lots of mouths to feed, folks.
Summer has finally arrived in Indiana, which means it’s time for me to become completely delusional.
Every year I walk into the garden store and instanteously morph into a deranged heirloom-tomato-buying zombie. I only come to when I’m in my garden, trying to figure out how to work in seventeen tomato plants with eggplant, zucchini, beans, chard, and lettuce.
Good thing everything starts out so small and unassuming.
For weeks after planting I dreamily gaze at my garden, anticipating the fresh bounty. I pass the time stockpiling vegetable recipes, diligently weeding, and willing plants to grow faster until vegetable jubilee finally arrives!
The excitement sharply disappears after a brief stint of harvest gusto. Weeds don’t pause for vacations or sweltering weather.
Trips out to the garden only last as long as I can stand the mosquitos. Then there’s the nonstop grind of dealing with the vegetables.
Unfortunately rotting produce doesn’t pause for a break in your schedule.
Five gallons of marinara needs to be made today! I have to bake six dozen zucchini muffins or that thing will grow through our windows! Why is no one but me eating the chard?!
Totally Addictive Shrimp Avocado Salsa
In the months to come I’ll be sharing my favorite recipes for dealing with my vegetable abundance/anxiety. Totally Addictive Shrimp Avocado Salsa uses fresh garden ingredients and easily tosses together to make one surprisingly flavorful dish.
The ideal summer recipe to help with farmer’s remorse.
- 1 pound peeled and deveined cooked shrimp, chopped
- 2 medium tomatoes, seeded and chopped
- 2 medium ripe avocados, peeled and chopped
- 1 cup chopped fresh cilantro
- 1 medium sweet red pepper, chopped
- 3/4 cup diced red onion
- 1/2 cup seeded peeled cucumber, chopped
- 2 limes, juiced
- 1 jalapeno pepper, seeded and chopped
- 3/4-1 teaspoon salt
- 1/4 teaspoon pepper
- Tortilla chips
Gently mix all the ingredients together in a bowl. Serve with tortilla chips. Adjust salt to taste.
Adapted from Taste of Home