Shrimp and Avocado Salad: Meals With Mileage Leftovers

Brianne DiSylvester


Flickr photo by Monica Arellano-Ongpin
Nothing screams beach food to me like shrimp and avocado salad.

I remember I had this salad in Acapulco and have been dreaming about it ever since.

It's super-hot in Mexico, so you definitely want something light and fresh so you don't slip into a sun-soaked food coma right after lunch.

And, again ... a Corona never hurts. Check out my easy salad recipe made with last night's leftovers:

Shrimp and Avocado Salad

  • 1 lime juiced and zested
  • 1 tablespoon chopped cilantro
  • 1 tablespoon olive oil
  • Salt to taste
  • Baby greens (optional)
  • 1 diced avocado
  • Cold Chili Lime Shrimp (left over from last night)

In a bowl, toss lime juice, zest, cilantro, oil, and salt. In another bowl, place baby greens (optional) in a bowl and top with avocado and shrimp. Drizzle dressing over top and toss until everything is coated. Eat cold.

Do you like eat cold seafood the day after?


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