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Fresh Lemony Shrimp + Avocado + Tomato Salad

 


This SUPER FRESH tasting chopped salad has a good balance of protein and healthy fats to keep us satisfied for hours!

Use mixed colors of cherry tomatoes if you can to give this a really beautiful touch!

Think about doubling or tripling this salad recipe for your upcoming parties or get-togethers.

You can prep your salad ahead, it stays well in the fridge for a few hours, and flavors actually combine and blend even better after a few hours.

Your avocado should stay nice and green for a while if it's really coated in the lemon juice/oil mixture.


INGREDIENTS:

1 lb. raw shrimp, peeled and deveined

2 Tbsps olive or avocado oil, divided

(I use avocado oil for cooking, and olive oil as the drizzle/dressing)

1-2 fresh garlic cloves, minced or pressed

2 large avocados, diced

8 oz. mixed cherry tomatoes, cut in half 

1 green chili, seeded & sliced

a good handful of fresh cilantro or flat-leaf parsley leaves, chopped

1 large fresh lemon, both juice and zest of 

sea salt and fresh ground black pepper


INSTRUCTIONS:

Heat one tablespoon of oil in a large skillet over medium-high heat.


Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.


Season shrimp with sea salt and pepper to taste, remove from heat.


In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro.

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