Shrimp & Avocado Salad

I really love it when I come across a recipe that I have ALL the ingredients on hand to make, except one!  I mean, it’s like mandatory that you make it!

This original recipe comes from Skinny Taste (which, by the way, I got her cookbook for Christmas and I’m sad to say I’ve not cooked ONE recipe from it yet!) and of course, I made a ‘few’ modifications but the whole idea comes from there!

And yes, it’s Whole30 compliant (of course, I made this at the start of Week 2 and was still in the excitable mode!)  It will stay around for a repeat, trust me!

Here’s how I did it:

1 lime, juiced
1/4 red onion, finely chopped
1/2 tsp avocado oil (or olive oil)
dash of salt
dash black pepper to taste
1/2 pound of cooked, peeled shrimp, cut in bite size pieces (8 ounces or thereabouts)
4 sangria tomatoes, chopped (these are like little tomatoes)
1 avocado, diced
1/2 tbs cilantro, chopped

The shrimp was frozen but not to worry, a quick rinse under running cold water

defrosted these bad boys quickly!

In a small, non-reactive bowl, combine the lime juice, oil, red onions, salt and pepper and let that sit for at least 10 minutes to mellow out the onions (cool tip, dontcha think?)

My lime was pretty juicy so I had a lot of juice but all is well!

In a LARGE bowl, combine the shrimp, avocado and tomatoes. Add the smaller bowl of the onion mixture and combine. Gently stir in the cilantro.

That looks like a LOT of avocado, but again, all is well!

Serve up and enjoy!

Looking forward to sharing at some of these Great Parties … go check them out! 

*Affiliate links are part of this post … check out my Affiliate Disclosure here!*