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Shrimp Avocado Salad

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I saw this recipe within my photos on my phone, I often snap pics of of food ideas to try later. Unfortunately I didn’t get the website in the picture, and I can’t find it when I search, so I can’t give credit for the recipe. I made this for lunch yesterday and had a tough time waiting for the flavors to meld,  taking spoonfuls every few minutes. This is the perfect summer dish, especially if you’re pulling cucumbers, tomatoes, peppers and herbs out of your garden!

Shrimp Avocado Salad

2 c cooked shrimp, tails off

1 large cucumber, diced

1/3 c red onions, chopped

1-2 avocados, diced

2 tomatoes, seeded and chopped

2 ears roasted corn

1 1/2 t salt

1 t garlic, minced

1 t pepper

1 jalapeño, seeded and chopped

1/4 c olive oil

3 T red wine vinegar

juice from 1 lime

juice from 1/2 lemon

2 t cilantro

Chop all those veggies and shrimp and place them in a large bowl. In a smaller bowl mix the dressing ingredients and pour over the salad. Refrigerate for 1-2 hours before serving. 4 servings.

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