Shrimp and Avocado Salad
Oct 2nd, 2015
Shrimp & Avocado Salad
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh cilantro
- juice of one lime (about 2 tablespoons)
- 1 pound medium or large cooked shrimp
- 1 cup grape or cherry tomatoes, halved
- 1 avocado, cut into 1/2-inch cubes
- 1/4 teaspoon kosher salt
- freshly ground pepper
- Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.
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