Shrimp Avocado salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 lb shrimp1 avocado, diced1/4 C onion (green, white, or red)1 C quartered cherry tomatoesJuice of 1/2 or 1 limeCilantro and Salt to tastedrizzle of olive oil
(* This recipe is halved from the smitten kitchen blog *)
Cook shrimp until pink (to save time, I've used frozen pre-cooked shrimp and it's just as tasty!) then chop into bite sized pieces. Scoop avocado from peel and chop into small pieces. Add onion, cherry tomatoes, lime juice, and drizzle olive oil over the top. Add juice from half (or a whole) lime and stir together. Add salt and fresh cilantro to taste.
Serve with chips to scoop, or as taco filling.
Serving Size: makes 3 1-cup servings
Cook shrimp until pink (to save time, I've used frozen pre-cooked shrimp and it's just as tasty!) then chop into bite sized pieces. Scoop avocado from peel and chop into small pieces. Add onion, cherry tomatoes, lime juice, and drizzle olive oil over the top. Add juice from half (or a whole) lime and stir together. Add salt and fresh cilantro to taste.
Serve with chips to scoop, or as taco filling.
Serving Size: makes 3 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 230.3
- Total Fat: 14.6 g
- Cholesterol: 147.3 mg
- Sodium: 2,505.2 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 4.8 g
- Protein: 17.6 g
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