Step 1

Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the heat and let them cool slightly.

Step 2

Once cooled, chop the shrimp into bite-sized pieces and set them aside.

Step 3

Dice the avocados, chop the red onion, and slice the cherry tomatoes and cucumber. Place all the vegetables in a large mixing bowl.

Step 4

Add the chopped shrimp to the bowl with the vegetables.

Step 5

In a small bowl, mix the fresh salsa with the lime juice. Add salt and pepper to taste.

Step 6

Pour the salsa dressing over the shrimp and vegetable mixture. Toss gently to combine and coat everything evenly.

Step 7

If desired, serve the salad on a bed of mixed greens. Garnish with fresh cilantro and serve immediately.