In a non-stick skillet, heat a drizzle of olive oil over medium heat. Add the shrimp and cook for 3–4 minutes until pink and opaque.

In a large mixing bowl, combine diced avocado and salsa. Add chopped vegetables if using, and gently fold in the shrimp.

Drizzle lime juice over the salad mixture and sprinkle with salt. Toss until uniformly coated.

Serve immediately in lettuce wraps or on a bed of greens, adding extra salsa if desired.