A light and refreshing dish to bring to all your parties this summer! This requires no “cooking” so it comes together in minutes. The high protein, fresh veggies and healthy fats will keep you full whether you choose to enjoy it over a bed of fresh greens or with chips, as ceviche!
Cilantro Lime Shrimp and Avocado Salad
Course: Lunch, Dinner, SidesCuisine: American, Gluten Free, Dairy Free, Nut Free, Pescetarian
Servings
4
servingsPrep time
20
minutesCooking time
0
minutesTotal time
20
minutesIngredients
1 lb 1 cooked & peeled shrimp, chopped
1 cup 1 cherry tomatoes, halved
1 1 english cucumber, diced
1/4 cup 1/4 red onion, diced
1 1 avocado, diced
1 1 jalapeño, seeds removed & finely diced
2 2 limes, juiced
1 tbsp 1 fresh cilantro, chopped
1 clove 1 garlic, minced
1 tbsp 1 olive oil
1/4 tsp 1/4 salt, plus more to taste if desired
1/4 tsp 1/4 pepper, plus more to taste if desired
Directions
- In a large bowl, combine red onion, lime juice, olive oil, garlic, salt and pepper. Let marinate for at least 5 minutes.
- Add chopped shrimp, cherry tomatoes, cucumber, avocado, jalapeño, and cilantro. Toss to coat.
- Serve immediately.
- If you’re making for a big group, I suggest doubling or tripling the recipe. To make ahead, combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving. Best enjoyed when freshly made but will keep in the refrigerator for up to 2 days.
