Easy Shrimp Avocado Salad with Tomatoes
Constituents
8 oz (225g) raw shrimp, hulled and deveined
large avocado, minced
sprinkle cherry tomatoes, minced
/ 2 red onion, diced
Lately diced cilantro (or parsley)
2 soupspoons interspersed adulation, melted
teaspoon lime juice
1 teaspoon olive canvas
Swab and fresh cracked pepper
Medication
To make the shrimp avocado salad Toss shrimp with melted adulation in a coliseum until well- carpeted.
Toast a skillet over medium-high heat. Add shrimp to the skillet in a single subcaste, searing for a nanosecond or until it starts to come pink around the edges, also flip and cook until shrimp are cooked through, lower than a nanosecond.
Transfer shrimp to a shallow plate and allow cooling while you prepare the other constituents.
Add all other constituents (avocado, tomato, red onion, and cilantro) to a large mixing coliseum. mizzle with olive canvas and lime juice and toss to mix everything together.
Add cooked shrimp and give a quick stir to mix together. Season the shrimp avocado salad with further swab and pepper, to taste. Enjoy!
Cindy
I can’t wait to try these recipes!! Thank you so much.