I saw these heirloom baby tomatoes when I was grocery shopping on the weekend. They were so cute, I could not resist buying them. Having them in salads was the first thing that came to my mind. I found this simple salad recipe that makes use of them as well as shrimp and avocado. A simple dressing of chopped red onion, lime juice, olive oil, cilantro, salt and pepper completes this light and refreshing salad. Enjoy!
Shrimp, Avocado and Tomato Salad
Prep time
Total time
Author: Liza A
Serves: 4 servings
Ingredients
- ¼ cup chopped red onion
- Juice of 2 limes
- 1 tsp olive oil
- Sea salt and freshly ground pepper to taste
- 1 lb jumbo cooked, peeled shrimp, chopped
- 12 cherry or grape tomatoes, halved (I used heirloom baby tomatoes)
- 1 medium avocado, halved, peeled, pitted and diced
- 1 tbsp chopped cilantro
- Lettuce leaves
Instructions
- In a large bowl, combine red onion, lime juice, olive oil, salt and pepper. Let marinate at least 5 minutes to combine flavor.
- Add chopped shrimp and tomatoes; stir to combine. Gently add avocado and cilantro. Season with salt and pepper. Serve on a bed of lettuce leaves.
- Enjoy!
Notes
Recipe slightly adapted: skinnytaste.com
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