Shrimp and Avocado Salad

Shrimp and Avocado Salad
© Marco Mayer –
  • Yield: 4 servings


1tablespoon extra-virgin olive oil
1tablespoon chopped fresh cilantro
Juice from 1 lime (about 2 tablespoons)
1pound medium or large cooked shrimp
1cup grape or cherry tomatoes, cut into halves
1 avocado, cut into 1/2-inch cubes
1/4teaspoon coarse salt
Freshly ground pepper


  1. Whisk olive oil, cilantro and lime juice in a large bowl.  Add shrimp, tomatoes, avocado and salt and toss gently.  Season with additional salt and pepper to taste.  Serve immediately or chill overnight.

Nutritional Info *per serving

  • Calories 220
  • Fat 11g
  • Sodium 330mg
  • Carbohydrate 6g
  • Fiber 3g
  • Protein 25g