Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
