CILANTRO LIME SHRIMP AND AVOCADO SALAD

Ingredients:

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)

• ▢ 1/2 cup corn

• ▢ 1/2 cup black beans (drained and rinsed)

• ▢ 1 cup cherry tomatoes (halved (approximately 12-14))

• ▢ 1/4 cup sliced red onion (more or less to taste)

• ▢ 1 in large english cucumber (sliced lengthwise and thenhalf (or 2 small seedless cucumbers))

• ▢ 2 avocados (peeled, pitted and chopped)

Garnishment:

• ▢ black pepper (to taste)

• ▢ pinch freshly chopped cilantro (aor two will do)

• ▢ Lime juice (optional - to taste)

Instructions:

• Combine ingredients for the dressing into a small bowl and whisk together until combined.

• In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.

• 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.

• Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.