Shrimp Avocado Salad
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
- 1/4 cup chopped red onion
- Juice of 2 small limes
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 pound peeled and cooked jumbo shrimp cut into bite-size pieces
- 1 medium Hass avocado (5 ounces, chopped)
- 1 medium tomato chopped
- 1 fresh jalapeno pepper seeded and finely chopped
- 1 tablespoon chopped 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.
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.
Nutrition
Calories: 87kcal, Carbohydrates: 8g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 136mg, Fiber: 4g, Sugar: 2g