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Cilantro Lime Shrimp and Avocado Salad
Ingredients
  • subheading: Dressing:
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • ¼ cup fresh lime juice ((approximately 2 limes)*)
  • 1 tsp. minced garlic ((approximately 2 cloves))
  • ¼ cup freshly chopped cilantro (packed)
  • subheading: Additional Ingredients:
  • 1 lb. wild caught jumbo shrimp (cooked, peeled and deveined, chopped, 16 to 20 count)
  • ½ cup corn
  • ½ cup black beans (drained and rinsed)
  • 1 cup cherry tomatoes (halved (approximately 12 to 14))
  • ¼ 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)
  • subheading: Garnishment:
  • black pepper (to taste)
  • pinch freshly chopped cilantro (aor two will do)
  • Lime juice (optional - to taste)
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