Flickr photo by Monica Arellano-OngpinNothing 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?