Shrimp and Avocado Salad
12 oz/350 grams cooked shelled shrimp
1 avocado, peeled, and cut into cubes
A sprig or parsley or cilantro chopped fine
20 bite sized tomatoes cut into halves
Fresh leaf lettuce. Use enough letter to make 2 portions of salad.
*It depends on the size of the lettuce leaves and how much lettuce you would like in the salad.
1 tablespoon virgin olive oil or grapeseed oil
2 teaspoons lime juice
1 small to medium garlic clove, crushed
1 teaspoon honey
salt and pepper to taste
Mix all the ingredients together in a large measuring cup and whisk thoroughly until blended.
(Or if you have a small blender, you can use that)
After blended, stir in the chopped parsley or cilantro.
Season with salt and pepper to taste. Set aside while you prepare the salad.
Tear your lettuce leaves onto two serving plates or bowls.
Place the chopped tomatoes, shrimp and avocado on top.
Pour the dressing evenly onto the two salads.