Pros: I don’t have to turn on the oven, this recipe takes 10 minutes to make, it is healthy, it is tasty and clean up is a cinch.
Cons: Can’t think of any!
To me, summertime means quick recipes I can throw together in a jiffy, after we get home from an afternoon at the beach. Enter: spicy avocado shrimp salad!
In light of easy and quick recipes, we are keeping this post short…and because June is being a diva 😝
- 1 lb fully cooked shrimp
- 1 Haas avocado, skin removed, pitted and diced
- 2 medium vine tomatoes, chopped
- 1/4 cup red onion, finely diced
- 1 jalapeno, seeded and diced (if you like 🔥, leave the seeds)
- 2 tsp olive oil
- 1/4 tsp salt
- Juice of two limes
- pepper, to taste
- 1/4 tsp chili powder
Combine all ingredients in a large bowl. THAT IS IT! Side note: I think it tastes better after the flavors have mixed and mingled a couple hours in the fridge.
MACROS: Yield 4 servings. Total kcal/svg: 248 | 12g F | 8g C | 28g P