CILANTRO LIME SHRIMP AND AVOCADO SALAD #vegetarian #yummysalad

Cilantro Lime Shrimp and Avocado Salad – a serving of mixed greens stuffed loaded with vegetables that will end up being a go-to supper or dish in your kitchen from the minute you attempt it! This serving of mixed greens is anything but difficult to make, light and reviving in flavor, and can be made in minutes. The ideal low-calorie dinner or side dish in case you're searching for something basic and brisk.

This Cilantro Lime Shrimp and Avocado plate of mixed greens is stacked with pieces of avocado, cut cherry tomatoes, red onions, corn, dark beans, and cucumbers. It is exceptionally easy to make, regardless of whether it be for a feast or as a side dish. The light and reviving cilantro lime dressing will dazzle your taste buds interests from that first chomp. The best part? You can appreciate seconds without the blame! Trust me, you will be excessively thrilled by this plate of mixed greens not to appreciate a second making a difference.

I don't know what I adore most about this serving of mixed greens. The way that it is made with new fixings, the flavors, or essentially on the grounds that it is so natural to make. Considering one of my objectives during the current year is to expand my vegetable admission, I think this is a manager as it encourages me hit that objective!

This serving of mixed greens is useful for roughly 1-2 days in the cooler. Because of how rapidly avocados turn, it is ideal to be eaten when it's made. In spite of the fact that the additional lime juice will help hinder the oxidation procedure (ruining/turning dark colored) of the avocado. Remember that as you're including lime juice. Some additional goes far – in flavor, yet for remains.

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Ingredients:
Dressing:

• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1/4 cup fresh lime juice ((approximately 2 limes)*)
• 1 tsp. minced garlic ((approximately 2 cloves))
• 1/4 cup freshly chopped cilantro (packed)

Additional Ingredients:

• 1 lb. wild caught jumbo shrimp (cooked, peeled and deveined, chopped, 16-20 count)
• 1/2 cup corn
• 1/2 cup black beans (drained and rinsed)
• 1 cup cherry tomatoes (halved (approximately 12-14))
• 1/4 cup sliced red onion (more or less to taste)
• 1 in large english cucumber (sliced lengthwise and thenhalf (or 2 small seedless cucumbers))
• 2 avocados (peeled, pitted and chopped)

Garnishment:

• black pepper (to taste)
• pinch freshly chopped cilantro (aor two will do)
• Lime juice (optional - to taste)

Instructions:

1. Combine ingredients for the dressing into a small bowl and whisk together until combined.
2. In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
3. Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
4. Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.

Notes:
*Depending on desired level or tartness, add half (2 tbsp.) of the lime juice at first and once everything is combined - if you feel that you would like a little more, add the remaining 2 tbsp. (or more to taste) and toss.

For more detail : bit.ly/2IXDXIB

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