Ingredients
For the Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon lemon juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
1 pinch sugar
Freshly ground black pepper, to taste
Salt, to taste
For the Salad:
2 avocados, pitted and chopped
1 pint cherry tomatoes, or grape tomatoes, quartered
1 medium red onion, halved and thinly sliced
1/4 cup cilantro, finely chopped
1 tablespoon olive oil
1 1/4 pounds large shrimp, 31/50 count, peeled, deveined and cut in 1/2-inch pieces
Preparation
Gather the ingredients.
In a large bowl, whisk the oil, vinegar, lemon juice, lime juice, and sugar until blended; season to taste with salt and pepper.
Add the avocado, tomatoes, onion, and cilantro. Toss to combine. Set aside while you cook the shrimp.
Heat the 1 tablespoon oil in a medium skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until pink and cooked through, 2 to 3 minutes.
Add the cooked shrimp to the bowl with the dressing, avocados, tomatoes, onion, and cilantro. Toss to coat.
Serve warm or cover and store in the fridge until ready to serve.
?
Is there other variation for this recipe?
Yes, there are other variation, you can add herbs or sesame oil to the dressing.
PRODUCT IN THIS RECIPE:
Olivivero Avocado Chunk