Shrimp and Avocado Salad

A couple weeks ago we were in Sunny Mexico, poolside enjoying Shrimp Ceviche.  Now we're back in cold Wisconsin but I'm craving ceviche.  I came across this recipe from the blog Skinny Taste, her photos make you want to make this asap ands I did!  Check it out here.  This recipe is not actually ceviche because it uses cooked shrimp instead of raw but it curbed my craving.  The shrimp is tossed with fresh tomatoes avocado, red onion, cilantro, chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil.  It's delicious!  I can see myself making this often in the summer for a light lunch or an appetizer.  

 YIELD: 4 servings

Ingredients:

• 1/4 cup chopped red onion
• 2 limes (juice of)
• 1 tsp olive oil
• 1/4 tsp kosher salt (black pepper to taste)
• 1 lb cooked shrimp (peeled shrimp, diced)
• 1 medium tomato (diced)
• 1 medium hass avocado (diced)
• 1 small jalapeño (seeds removed, diced fine)
• 1 tbsp chopped cilantro

Instructions:

• In a small bowl combine red onion, jalapeño, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
• In a large bowl combine chopped shrimp, avocado and tomato.
• Combine all the ingredients together, add cilantro and gently toss. 

*I like to serve with tortilla chips but if you'd like it more for a salad chopped ingredient larger.

*Easily double or tripled if serving a crowd.