This fresh and light Shrimp Avocado Salad takes 10 minutes to put together and is reminiscent of a citrusy ceviche. A perfect appetizer from the Skinnytaste Fast and Slow Cookbook!
Ingredients
1/4cupchopped red onion
Juice of 2 small limes
1teaspoonolive oil
1/4teaspoonkosher salt
Freshly ground black pepper
1poundpeeled and cooked jumbo shrimpcut into bite-size pieces
1medium Hass avocado(5 ounces, chopped)
1medium tomatochopped
1fresh jalapeno pepperseeded and finely chopped
1tablespoonchopped fresh cilantro
Instructions
In a small bowl, combine the onion, lime juice, olive oil, salt, and pepper to taste. Let sit for at least 5 minutes.
In a large bowl, combine the shrimp, avocado, tomato, and jalapeno. Add the onion mixture and the cilantro, and toss gently. Season with pepper, if desired.
Enjoy at room temperature, or place in the fridge for 15-30 minutes to chill it down, if you prefer the salad cold.
Notes
Storing leftovers: I recommend not keeping for more than 8 hours, because the shrimp starts to toughen from the acidity of the lime juice, and the avocado can start to brown. Store in an airtight container in the fridge.Freezing: Not recommended, as the raw ingredients don't freeze well.Make-ahead Instructions: You may mix all the ingredients together except the shrimp and avocado up to 1 day ahead of time, then add them right before serving.