Salad Recipe | Cilantro Lime Shrimp and Avocado Salad

Cilantro Lime Shrimp and Avocado Salad

Dressing :
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 cup fresh lime juice ((approximately 2 limes)*)
1 tsp. minced garlic ((approximately 2 cloves))
1/4 cup freshly chopped cilantro (packed)
Additional Ingredients :
1 lb. wild caught jumbo shrimp (cooked, peeled and deveined, chopped, 16-20 count)

  1. Combine ingredients for the dressing into a small bowl and whisk together until combined.
  2. In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
  3. Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
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For Full Instruction:

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