Shrimp, Avocado, Tomato Salad

cleanfodcrush.com
Makes about 3-4 servings
Ingredients

• 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. tomatoes, chopped
• 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

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Preparation

1. Heat one tablespoon of oil in a large skillet over medium-high heat.
2. Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.
3. Season shrimp with sea salt and pepper to taste, remove from heat.
4. In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
5. Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.
6. Adjust seasonings to your taste and enjoy!
7. I prefer this salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two.

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