Daily Recipes

🛒 Ingredients:

• 1 lb cooked, peeled, and chopped jumbo shrimp

• ¼ cup chopped red onion

• 1 tomato, diced

• 1 avocado, diced

• 1 tsp extra-virgin olive oil

• 2 tbsp fresh lime juice

• 1–2 tbsp fresh cilantro, chopped (optional)

• Salt & pepper, to taste

• Optional: a pinch of cumin or chili flakes for extra zing

👩‍🍳 Instructions:

1. Prep the ingredients

• Dice your tomato, avocado, and onion.

• Chop the shrimp into bite-sized pieces if not already done.

2. Toss the salad

• In a large bowl, combine the shrimp, onion, tomato, and avocado.

• Drizzle with olive oil and lime juice.

• Sprinkle in cilantro, salt, pepper, and any optional seasonings.

3. Gently mix

• Toss everything gently to combine, making sure the avocado stays mostly intact.

• Taste and adjust lime, salt, or seasoning as needed.

4. Serve

• Chill in the fridge for 10–15 minutes if you want it cooler, or serve immediately.

• Great on its own, over lettuce, in lettuce wraps, or with tortilla chips!

🌟 Tip:

Add a touch of diced jalapeño for heat or some crumbled queso fresco for a creamy twist.

Let me know if you want a version with mango, quinoa, or a garlic-lime vinaigrette!