Whole30 Recipe: Shrimp and Avocado Salad

This is one of the easiest and tastiest non-lettuce salads I've ever made and it's perfect for hot summer days when you don't want to cook, but hot food from the microwave doesn't sound good either.


Dice about a half cup of red onion and put it in a bowl with the juice from one lime, a bit of olive oil, and some salt and pepper. While the onion soaks in the juice and oil mixture, the flavors will mellow out so the onion won't be overwhelming when you add it to the shrimp and avocado. In the meantime, take your pre-cooked and thawed shrimp (I use frozen, pre-cooked and peeled medium shrimp) and cut each shrimp in half. I used about 10 oz. of shrimp for one big bowl of this salad. You can make as much or as little as you'd like. Cut up one ripe avocado into bite-sized chunks--about the same size as the shrimp pieces.

In a different bowl, add all of the ingredients and mix them together. I used my hands but you could gently use a couple of spoons or forks. Be careful not to mix too much or too hard or you'll mash the avocado. Top with a bit of chipotle lime dressing, hot sauce, or just some extra cracked pepper and lime juice. This pairs really well with margaritas or Mexican beer.