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!
1/4cupchopped red onion
Juice of 2 small limes
Freshly ground black pepper
1poundpeeled and cooked jumbo shrimpcut into bite-size pieces
1medium Hass avocado(5 ounces, chopped)
1fresh jalapeno pepperseeded and finely chopped
1tablespoonchopped fresh cilantro
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.
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.