This SUPER FRESH tasting chopped salad has a good balance of protein and healthy fats to keep us satisfied for hours!
Use mixed colors of cherry tomatoes if you can to give this a really beautiful touch!
Think about doubling or tripling this salad recipe for your upcoming parties or get-togethers.
You can prep your salad ahead, it stays well in the fridge for a few hours, and flavors actually combine and blend even better after a few hours.
Your avocado should stay nice and green for a while if it’s really coated in the lemon juice/oil mixture.
makes about 3-4 servings
1 lb. raw shrimp, peeled and deveined
2 Tbsps olive or avocado oil, divided
(I use avocado oil for cooking, and olive oil as the drizzle/dressing)
1-2 fresh garlic cloves, minced or pressed
2 large avocados, diced
8 oz. mixed cherry tomatoes, cut in half
1 green chili, seeded & sliced
a good handful of fresh cilantro or flat-leaf parsley leaves, chopped
1 large fresh lemon, both juice and zest of
sea salt and fresh ground black pepper
Heat one tablespoon of oil in a large skillet over medium-high heat.
Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.
Season shrimp with sea salt and pepper to taste, remove from heat.
In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.
Adjust seasonings to your taste and enjoy!
I prefer this salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two.