Description
Shrimp, avocado, tomatoes and red onions in a zesty homemade vinaigrette. So healthy and refreshing!
Ingredients
For the viniagrette:
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 2 teaspoons honey
For the salad:
- 1 tablespoon olive oil
- 1–1/2 pounds medium shrimp, peeled, deveined and chopped into about 1/2-inch pieces (about 3 cups chopped cooked shrimp if you’re buying shrimp pre-cooked)
- Salt and pepper
- 1/2 cup thinly sliced red onion
- 1 (9-ounce) package cherry tomatoes, quartered
- 3 small avocados, halved, seeded, peeled and chopped
- 2 tablespoons chopped fresh cilantro
Instructions
- In a small bowl, whisk together the vinaigrette ingredients and set aside.
- Season shrimp with salt and pepper. Â Heat 1 tablespoon of olive oil over medium high heat. Â Add chopped shrimp and cook, stirring frequently, for about 3 minutes or until shrimp have just turned pink. Â Drain off any excess juices and transfer shrimp to a plate and allow to cool.
- While shrimp are cooling, slice the vegetables. Â Place vegetables in a large bowl, Â add shrimp and stir to combine. Â Drizzle with vinaigrette and stir again to combine. Â Sprinkle with chopped fresh cilantro.
Notes
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
- Prep Time: 15
- Cook Time: 4