Zesty Lime Shrimp and Avocado Salad

Zesty Lime Shrimp and Avocado Salad

Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.

I’m remaking this from the archives for lunch today, so I took the

opportunity to re-shoot this since the photos needed some updating. This

is perfect to serve as an appetizer, or for a lunch or light meal. You

can put this over a tostada to make it a little more substantial and you

can easily adapt this to suit your taste by adding more or less

cilantro, jalapeño etc. If you plan on making this ahead of time, you

can combine all the ingredients except for the avocado and cilantro and

keep this refrigerated, then add them just before serving. This easily

doubles for a large crowd.

Zesty Lime Shrimp and Avocado Salad

Servings: 4 • Serving Size: about 1 cup • Points+: 5 pt • Smart Points: 4

Original pictures take c3.staticflickr.com site

Calories: 197 • Fat: 8 g • Protein: 25 g • Carb: 7 g • Fiber: 3 g • Sugar: 0

Sodium: 330 mg • Choles: 221

1/4 cup chopped red onion

2 limes, juice of

1 tsp olive oil

1/4 tsp kosher salt, black pepper to taste

1 lb jumbo cooked, peeled shrimp, chopped*

1 medium tomato, diced

1 medium hass avocado, diced (about 5 oz)

1 jalapeno, seeds removed, diced fine

1 tbsp chopped cilantro

Directions:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

*Weight after shrimp has been peeled.