Shrimp & Avocado Salad with a Lime-Cilantro Vinaigrette

Lime and cilantro bring a zesty kick to this avocado-filled salad. With the light taste of shrimp combined with summer favorites like avocados, tomatoes and red onion, you can enjoy this salad as an appetizer or a light lunch. 

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Salad

• 1 TBSP coconut oil
• 1 lb raw, large shrimp, peeled and deveined
• 1/4 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp sea salt
• 1 large avocado, pit and skin removed, diced
• 1/4 cup diced red onion
• 12 cherry tomatoes, halved

Vinaigrette

• 1/4 cup olive oil
• 2 TBSP chopped fresh cilantro
• 2 TBSP lime juice
• 1/4 clove garlic, minced
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Optional garnishes: thinly sliced radishes, sugar snap peas & cilantro

Directions

1. Heat the coconut oil in a large skillet over medium heat. Add the shrimp, cumin, chili powder and salt. Sauté shrimp for 2–3 minutes per side, or until cooked through and opaque.
2. In a medium bowl, gently mix together the avocado, red onion and cherry tomatoes. Set aside.
3. Place all of the vinaigrette ingredients in a food processor and purée until smooth. Pour over the avocado mixture. Add the shrimp and toss gently to combine. To serve, garnish with sliced radishes, snap peas and cilantro. Serve immediately.

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