Cilantro Lime Shrimp and Avocado Salad

Cilantro Lime Shrimp and Avocado Salad - a salad packed full of vegetables that will become a go-to meal or dish in your kitchen from the moment you try it! This salad is very easy to make, light and refreshing in flavor, and can be made in minutes. The perfect low-calorie meal or side dish if you're looking for something simple and quick.

This Cilantro Lime Shrimp and Avocado salad is loaded with chunks of avocado, sliced cherry tomatoes, red onions, corn, black beans, and cucumbers. It is very simple to make, whether it be for a meal or as a side dish. The light and refreshing cilantro lime dressing will captivate your taste buds interests from that first bite. The best part? You can enjoy seconds without the guilt! Trust me, you’re going to be way too overjoyed by this salad not to enjoy a second helping.

I’m not sure what I love most about this salad. The fact that it is made with fresh ingredients, the flavors, or simply because it is so easy to make. Considering one of my goals for this year is to increase my vegetable intake, I think this is a keeper as it helps me hit that goal!

This salad is good for approximately 1-2 days in the refrigerator. Due to how quickly avocados turn, it is best to be eaten as soon as it’s made. Although the extra lime juice will help slow down the oxidation process (spoiling/turning brown) of the avocado. Keep that in mind as you’re adding lime juice. A little extra goes a long way – not just in flavor, but for leftovers.

CILANTRO LIME SHRIMP AND AVOCADO SALAD

Course : Appetizer, Salad

Cuisine : Mexican

Prep Time :10 minutes

Total Time :10 minutes

Servings : 4  servings

Calories : 386kcal

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

Get the full instruction @withpeanutbutterontop.com

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