Shrimp and Avocado Salad

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Servings: 4 Prep: 10 min Cook: 60 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Entree Salad Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cilantro, Extra Virgin Olive Oil, Freshly Cracked Black Pepper, Avocados

Ingredients

3 tablespoons lime juice, preferably freshly squeezed

½ bunch cilantro ⚠

1 pound cooked shrimp

2 tablespoons extra virgin olive oil ⚠

⅛ teaspoon freshly cracked black pepper ⚠

⅛ teaspoon sea salt, to taste

5 ounces baby salad greens

2 avocados ⚠

Instructions

1. Juice lime. Chop cilantro. Peel and devein shrimp if necessary.

2. Combine cilantro dressing/marinade dressing ingredients (from limes to salt) in a bowl and mix.

3. Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat.

4. Cover and refrigerate for at least 1 hour (2 or 3 is better).

5. Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Peel, pit, and cut avocado into bite-size wedges.

6. Divide greens among plates. Sprinkle avocado over lettuce.

7. Top with marinated shrimp and leftover dressing.