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Shrimp + Avocado + Tomato Salad

Ingredients

  • 1 lb. raw shrimp peeled and deveined
  • 2 Tbsps olive or avocado oil divided (I use avocado oil for cooking and olive oil as the drizzle/dressing)
  • 1-2 fresh garlic cloves minced or pressed
  • 2 large avocados diced
  • 8 oz. mixed cherry tomatoes cut in half
  • 1 green chili seeded & sliced
  • a good handful of fresh cilantro or flat-leaf parsley leaves chopped
  • 1 large fresh lemon both juice and zest of
  • sea salt and fresh ground black pepper

Instructions

  • Heat one tablespoon of oil in a large skillet over medium-high heat.
  • Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.
  • Season shrimp with sea salt and pepper to taste, remove from heat.
  • In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
  • Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.
  • Adjust seasonings to your taste and enjoy!
  • I prefer this salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two.