2 Apr 2024
A refreshing and satisfying salad featuring creamy avocado and succulent shrimp, perfect for a light and healthy meal.
1. In a bowl, combine cherry tomatoes (halved) and thinly sliced red onion. 2. Season shrimp with salt, pepper, and a squeeze of lemon juice. 3. Heat olive oil in a pan and cook shrimp until pink and cooked through. 4. Slice avocado and arrange on a plate. 5. Top the avocado with the tomato-onion mixture and cooked shrimp. 6. Drizzle with olive oil, squeeze more lemon juice, and garnish with fresh cilantro.
1 ripe avocado, 6-8 large shrimp (peeled and deveined), 1 cup cherry tomatoes, 1/4 red onion, 1/2 lemon, 2 tbsp olive oil, salt and pepper to taste, fresh cilantro for garnish
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