Bright and flavorful shrimp salad tossed with creamy avocado salsa, perfect for a light lunch or refreshing summer meal.

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In a large bowl, combine diced avocado, cherry tomatoes, red onion, jalapeño, and cilantro.
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the salsa dressing.
Pour dressing over avocado mixture and gently toss to coat.
Add cooked shrimp to the bowl and toss again, being careful not to mash the avocado.
Arrange mixed greens or romaine on a platter or individual plates.
Top greens with the shrimp avocado salsa mixture.
Serve immediately garnished with extra cilantro or lime wedges, if desired.

Chill shrimp before mixing to keep the salad refreshing.
For extra crunch, add diced cucumber or bell pepper.
Make ahead: combine shrimp and dressing, but wait to add avocado until just before serving to prevent browning.
For a spicier kick, leave some jalapeño seeds in or add a dash of hot sauce.
Serve with tortilla chips or over quinoa for a hearty variation.