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Sunday, October 20, 2013

Avocado Shrimp Salad

This is perfect for lunch. It is very easily portable to take to work or wherever. My only suggestion is to eat this within one or two days of making it or your avocados will brown. It will still taste fine, just won’t be as pretty. This is another recipe that is a perfect use for leftovers. We grilled some shrimp and corn one day and had extra. Makes for a quick fix on a busy day! Serve this with some crackers or tortilla chips. You could even make a lettuce wrap out of it. Makes 2 servings.

10 shrimp, cooked, peeled and diced
1 avocado, diced
¼ cup of corn (or one small ear of corn)
1/4 cup cherry tomatoes, quartered
1 lime, zest and juice
½ tsp cilantro
½ tsp sea salt
¼ tsp garlic, minced
¼ tsp black pepper
  • In a small bowl, combine all ingredients and mix well.
  • Refrigerate for 30 minutes or until ready to serve. Keeps 1-2 days in fridge.

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