Keep cooked shrimp on hand as a quick and easy mix-in for this fresh, luscious salad. The shrimp and avocados combined provide a healthy dose of good fats.Â
1 tablespoon extra virgin olive oil
1 tablespoon fresh cilantro, chopped
1 lime, juiced (about 2 tbsp)
1 lb medium or large cooked shrimp
1 cup grape or cherry tomatoes, halved
1 avocado, cut into ½–inch cubes
Salt and freshly ground pepper to taste
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Recipe and photo courtesy of The National Fisheries Institute.
Prof 1 says: Another easy to prepare recipe. I substituted basil for cilantro (my wife is not a cilantro fan) and served it over arugula. Next time will add a few more ingredients like cucumber and feta to make it a main meal salad.
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