Cilantro Lime Shrimp and Avocado Salad

Name: Cilantro Lime Shrimp and Avocado Salad
Prep time: 10 min
Ingredients: 1/4 cup fresh lime juice; 2 tbsp. extra-virgin olive oil; 1/4 tsp. freshly ground black pepper; 1 tsp. minced garlic; 1/4 cup freshly chopped cilantro; 1/4 tsp. sea salt; 1 lb. wild caught jumbo shrimp, cooked, peeled and deveined, chopped,; 2 avocados, peeled, pitted and chopped; 1 English cucumber, sliced lengthwise and then half; 1/2 cup corn; 1/2 cup black beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1/4 cup sliced red onion (more or less to taste); black pepper to taste; pinch freshly chopped cilantro; Lime juice (optional - to taste)

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Cilantro Lime Shrimp and Avocado Salad

Recipe by GenevaWatsonCourse: AppetizersCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

386

kcal

Ingredients

For Dressing
1/4 cup fresh lime juice

2 tbsp. extra-virgin olive oil
1/4 tsp. freshly ground black pepper
1 tsp. minced garlic

1/4 cup freshly chopped cilantro
1/4 tsp. sea salt
For Salad
1 lb. wild caught jumbo shrimp, cooked, peeled and deveined, chopped,
2 avocados, peeled, pitted and chopped

1 English cucumber, sliced lengthwise and then half
1/2 cup corn
1/2 cup black beans, drained and rinsed

1 cup cherry tomatoes, halved
1/4 cup sliced red onion (more or less to taste)
For Garnishment
black pepper to taste
pinch freshly chopped cilantro

Lime juice (optional – to taste)

Directions

Add ingredients for dressing to a small bowl. Whisk well to combine.

Combine cucumber, corn, black beans, cherry tomatoes and red onion in a large bowl. Toss in chopped shrimp and avocado.
Pour dressing over shrimp avocado salad, tossing to coat.
Garnish with black pepper, chopped cilantro and lime juice, if preferred.

Serve immediately!

Notes

For the leftovers, you can keep in the fridge for up to 2 days.