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.
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