Wednesday, July 17, 2013

Zesty Lime Shrimp & Avocado Salad

It's quite rare to find a recipe that doesn't need at least a smidge of tweaking to be compliant (unless it's something as simple as grilled protein and vegetables!). Even more special is the fact that this recipe is pretty much summer perfection in a bowl. Many of my non-paleo friends, in fact, have pinned the original recipe on Pinterest or posted it on their Facebook.

I shared Skinnytaste's recipe here as well, but frankly I gave a bit more attention in the post to my homemade plantain tortilla chips. This time around I chose to serve the salad with a few packaged plantain chips, so the emphasis was definitely on the main dish.

We love lime juice, so I admit I squeezed out 3 limes' worth, and also let the salad sit for a good 10 minutes before serving. The caveman is quite sensitive to jalapeño these days and didn't find it too spicy, as I think the cool lime really balances out the hot pepper.

This is a great dish to throw together when it's too hot to cook, and perfect to serve or bring to a summer party or potluck.
Zesty Lime Shrimp & Avocado Salad 
from Skinnytaste

1 lb jumbo cooked shrimp, peeled and deveined, chopped
10 cherry tomatoes, quartered
1 hass avocado, diced
1 jalapeño, seeds removed, diced fine
1/4 cup chopped red onion
juice of 2 limes
1 tsp. olive oil
1 tbs. chopped cilantro
salt and fresh pepper, to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

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