Ingredients
1 pound peeled and cooked jumbo shrimp, cut into bite-size pieces
1 medium Hass avocado (5 oz), chopped
1 medium tomato, chopped
1 fresh jalapeño pepper, seeded and finely chopped
1/4 cup chopped red onion
1 tablespoon chopped fresh cilantro
Juice of 2 small limes
1 teaspoon olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
Instructions
1. In a small bowl, combine red onion, lime juice, olive oil, salt and pepper. Let sit for 5 minutes to meld flavors.
2. Pat shrimp very dry with paper towels. Cut into bite-sized pieces.
3. Dice avocado, chop tomato, finely chop jalapeño and cilantro.
4. In a large bowl, combine shrimp, avocado, tomato and jalapeño. Pour dressing over and toss gently.
5. Stir in cilantro. Taste and adjust salt, pepper or lime juice as needed. Serve immediately or chill 15-30 minutes.
Notes
Pat shrimp very dry to prevent a watery salad. Add avocado just before serving to minimize browning. Best enjoyed within 1-2 hours of preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American