I came upon this Easy Avacado + Tomato Salad recipe a couple years ago, while browsing YouTube. I love avocados and eat them whenever I can splurge.
Having tried the original recipe years ago, I admit I don’t like big chunky pieces of onions, which are called for. I have never been a fan of onions, not even as a kid. I was that child who picked the onions out of her burgers. However, as an adult, I don’t mind them either minced or cooked.
If you’re not a fan of onions, like me, try shallots. I admit I prefer shallots over onions because I find them a lot more flavorful–if not more expensive. Using minced shallots, I still make a similar salad, but to my own liking.
My Avocado and Shrimp Salad is very simple to make, and does not necessarily need a mixed vinaigrette. It’s also full of health benefits and is very fulfilling.
- 1 small avocado
- ½-1 cup cooked shrimp
- ½ shallot (or ¼ onion), minced
- 1.5-2 Tbsp. cilantro, chopped
- 1 tsp. olive oil
- Salt & black pepper
- Lime juice
Start by boiling the shrimp for a couple of minutes, until pink. Then drain and set aside. Next, cut the avocado into bite size pieces and add to the shrimp. Mince the shallot or onion and add that too.
To the mix, add the olive oil, a pinch of salt and black pepper, and lime juice to your liking. Give everything one big toss. And garnish with cilantro.
Enjoy this salad for breakfast or as a snack^-^