Shrimp and Avocado Salad


2-4 servings


For Cilantro Dressing/Marinade:

3 Tbsp fresh lime juice

2 Tbsp olive oil

½ cup fresh cilantro, chopped

1/8 tsp fresh cracked pepper, to taste (omit for AIP)

pinch salt, to taste

For Salad:

Cilantro dressing

1 lb cooked shrimp, deveined and tail removed

2 ripe avocados

4 cups lettuce or baby greens


Combine cilantro dressing/marinade dressing ingredients in a bowl and mix.

Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp).  Stir to coat.  Cover and refrigerate for at least 1 hour (2 or 3 is better).

Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander).  Divide among plates.

Cut avocado into bite-size wedges.  Sprinkle over lettuce.

Top with marinated shrimp and leftover dressing. 



Post a Comment