Shrimp Salad

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

Ingredients

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

Directions

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 GuiltFreeFoodieCutie.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/salads/shrimp-salad-2/