Cilantro Lime Avocado Shrimp Salad




INGREDIENTS
· 1/3 cup chopped red onion

· 1 TBSP avocado oil

· 3 limes (2 + 1/2 juiced, remainder cut into wedges)

· 1/4 cup chopped cilantro plus extra to taste

· 1/2 tsp salt

· 1/8 tsp black pepper

· optional pinch of cumin

· 12 oz shrimp (see instructions)

· 2 ripe avocados

· 1 cup shelled edamame, steamed

· 1/4 cup chopped red bell pepper
                                                    

Instructions
· Combine chopped red onion with avocado oil, juice of 2 and a half limes, fresh cilantro, salt, and pepper. Marinate for 10-15 minutes while you prep the rest of the salad. I decided to marinate the onions in the dressing because marinated onion makes everything more magical! It also cuts the "bite" of the raw onion, allowing the flavors to really shine through! 

· You have a few choices with the shrimp here. You can cook it from fresh or frozen, use fresh pre-cooked shrimp (often labeled shrimp cocktail shrimp) from your grocer's seafood counter. I like to thaw frozen shrimp, season with salt and paprika, and quickly sauté/steam them with a little bit of oil and water. After I chop them into bite sized pieces and pop them in a bowl in the fridge to chill while I make the rest of the salad. 

· Peel and cube your avocados and combine with steamed edamame and chopped bell pepper in a medium-large bowl. Pour your marinated onion dressing over the veggies and add your chilled shrimp. Toss gently to coat and add any additional seasoning you'd like! More salt and pepper are welcome if you prefer it and extra chopped cilantro makes a pretty garnish. Dig in right away!

RECIPE NOTES
· We've left this chilled for an hour or two in the fridge to it get even colder and while it's pretties fresh, it's still crazy tasty this way! The avocado will start to brown eventually so this salad is best enjoyed the day of. See post for tasty servings suggestions and more!

Source : here

Comments

Post a Comment

Popular Posts

Broccoli and Mushroom Stir-Fry

Image
INGREDIENTS · 2 cups broccoli, cut into small florets · 1/4 cup red onion, chopped small · 3 cloves garlic, minced · 2 cups mushrooms, sliced · 1/4 teaspoon crushed red pepper (optional) · 2 teaspoons fresh ginger, grated · 1/4 cup vegetable broth, optional water · 1/2 cup carrot, shredded · 1/4 cup cashews, optional water chestnuts · 2 tablespoons rice wine vinegar · 2 tablespoons low-sodium soy sauce · 1 tablespoon coconut sugar, optional · 1 tablespoon sesame seeds Instructions · In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.  · Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for
Read more

Green Tea Lime Pie Smoothie Bowl

Image
INGREDIENTS For the smoothie:  · 1/2 cup (125 mL) coconut water  · 1 cup fresh baby spinach  · 1 large frozen banana  · 1/4 cup avocado  · 2 teaspoons lime zest*  · 1 tablespoon plus 1 teaspoon (20 mL) fresh lime juice  · 2 to 3 ice cubes  · 2 teaspoons (10 mL) pure maple syrup, or to taste  · 1/2 teaspoon Matcha green tea powder  Topping ideas:  · Granola**  · Sliced banana and mango  · Melted coconut butter  · Large flake dried coconut  · Lime zest  · Hemp hearts Instructions · Add all the smoothie ingredients into a high speed blender and blend on high until smooth. Adjust sweetness if desired.  · Pour into a bowl and sprinkle on the toppings of your choice. Enjoy with a spoon! Source : here
Read more

Tomato & Cucumber Salad

Image
INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"
Read more