This fresh and light Shrimp and Avocado salad takes 10 minutes to put together and is reminiscent of a citrusy ceviche.
Ingredients
1/4 cup chopped red onion
1 teaspoon olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 pound peeled and cooked jumbo shrimp, cut into bite-size pieces
1 medium Hass avocado (5 ounces), chopped
1 medium tomato, chopped
1 fresh jalapeno pepper, seeded and finely chopped
1 tablespoon chopped fresh
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