Shrimp Avocado Salad
Shrimp avocado salad is a perfect low carb entree, appetizer and can be used as a party dip, by slicing shrimp in smaller pieces.
Servings: 2
Ingredients
- Cook Shrimp
- 1 pound raw cooked shrimp
- 1 teaspoon white vinegar
- juice of 1/2 lemon
- 1 teaspoon champagne or red wine vinegar
- 1/2 teaspoon celery salt or 1 piece celery
- Make Salad
- 3 tablespoons red onion finely diced
- 2 small avocado
- 3-4 radishes optional
- 1 pint grape tomatoes or 2 tomatoes chopped
- 2 tablespoons extra virgin olive oil
- juice of one lime
- 3 tablespoons chopped cilantro
- sea salt
- black pepper
Instructions
- Cook Shrimp
- Put water in large sauce pan.
- Add vinegar and celery (or celery salt)
- Once water boils, add shrimp.
- Once water boils again, turn off stove. Shrimp should be pink and cooked.
- Drain. Take shrimp out of shell, which should occur easily.
- Drizzle with olive oil and squeeze lemon on shrimp. Refrigerate.
- Peel and slice avocado into bite sized pieces.
- Slice grape tomatoes lengthwise and again cross wise into bite sized pieces.
- Clean and slice radishes thinly. This will give a bite to salad and is an option.
- Juice the lime.
- Once shrimp are cold, assemble with ingredients, including cilantro.
- Toss with remaining olive oil, lime juice and vinegar. Most vinegars will work, but red wine vinegar or a white champagne vinegar works best.
- Season with salt and pepper.
- Taste to see if more vinegar or salt is needed.