Mexican Shrimp Avocado Salad

Instructions

1. In a skillet over medium heat, sauté the shrimp in olive oil until pink and opaque, about 2-3 minutes per side. Season with salt and pepper as desired.
2. Remove the shrimp from the heat and let them cool for a few minutes.
3. In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, chopped red onion, and cilantro.
4. Add the cooled shrimp to the mixture.
5. Drizzle lime juice over the salad and gently toss to combine all ingredients, being careful not to mash the avocados.
6. Adjust seasoning with more salt and pepper if needed, and add optional jalapeños for extra heat if desired.
7. Serve immediately or chill in the refrigerator for about 30 minutes for enhanced flavors.

Chef’s Tips

• For the best flavor, use fresh lime juice instead of bottled.
• Feel free to customize the salad by adding ingredients like corn or black beans.
• To prevent avocados from browning, prepare the salad just before serving or toss them in lime juice immediately.

Nutrition (per serving)

Approximate calories: 290, Protein: 20g, Carbs: 14g, Fat: 18g

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