Lemony Shrimp, Avocado & Tomato Salad
Used mixed colors of tomatoes to give this a really beautiful touch! You can prep your salad ahead, it will keep for a few hours. Your avocado should stay nice and green for a while if it stays coated in the lemon juice/ oil mixture!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- 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
- 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 pars chopped
- 1 large fresh lemon both juice and zest of
- sea salt and fresh ground black pepper
- Carbohydrate 4.127690567 g
- Cholesterol 689.4604024 mg
- Fat 7.847148001 g
- Fiber 0 g
- Protein 92.124610347 g
- Saturated Fat 1.4877829736 g
- Serving Size 1 1 Recipe (454g)
- Sodium 826.3487076 mg
- Sugar 4.127690567 g
- Trans Fat 2.177243376 g
- Calories 481 calories
INSTRUCTIONS 1. Heat one tablespoon of oil in a large skillet over medium-high heat. 2. Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent. 3. Season shrimp with sea salt and pepper to taste, remove from heat. 4. In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves. 5. Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together. 6. Adjust seasonings to your taste and enjoy!
