Avocado and Shrimp Salad
If you notice, I rarely get to plate anything. I can barely get the dish to the table before it’s gone.
1 lb medium cooked shrimp, peeled and deveined and chopped
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
Juice of 2 limes
1 Tbsp olive oil
1 Tbsp chopped cilantro
sea salt and fresh pepper
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste. Each Serving around 3 carbs. Thank you to Faithfulness Farm for this recipe.
Instead of Chips or Crackers which are carb laden you can make parmesan crips. Use package parmesan and parchment paper. Pile cheese in neat little circles about a 1/2 inch apart on the paper. Heat oven to 400 degrees and bake for five minutes. Here is what they look like before they go in the oven: