Shrimp Salad

This recipe is effortless and great for a BBQ or a lunchtime treat. Serve on its own or with fresh corn tortillas.


  • 1/2 pound frozen, precooked small salad shrimp
  • 1 red bell pepper
  • Juice from 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 avocado
  • 1/8 cup chopped cilantro


Start by thawing the shrimp under cool running water. Strain shrimp well and place in a large bowl.

Remove stem and seeds of red pepper and chop into small pieces. Add it to the bowl of shrimp and set aside.

In a smaller bowl, whisk together the juice of lemon, olive oil, salt and pepper. Pour the liquid over the shrimp and pepper and combine.

Chop the avocado into small pieces and add to the bowl of shrimp. Add cilantro and toss gently. Place in refrigerator and serve chilled.

Laura Hahn, author of the cookbook Around the World One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at