Lime Shrimp and Avocado Salad

Servings: | Prep Time: | Cook Time:
Looking for a light, flavorful, and easy summer salad? This Lime Shrimp and Avocado Salad is the perfect choice! It's bright, fresh, and bursting with tropical flavor. Featuring Persian Lime Olive Oil and Mango White Riserva Balsamic Vinegar, this vibrant salad balances citrusy zest with a touch of sweetness. This healthy, gluten-free salad is ideal for summer gatherings and makes a standout appetizer when served over crunchy tostada chips.
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Ingredients:

1 Tbsp The Olive Tap’s Persian Lime Extra Virgin Olive Oil
1 Tbsp The Olive Tap’s Mango White Riserva Balsamic Vinegar
1/4 cup chopped red onion
Juice from 2 freshly squeezed limes
salt and pepper to taste
1 lb cooked, peeled shrimp, chopped, or if using small salad sized shrimp, leave whole
1/4 cup cherry tomatoes, halved or quartered
1 – 2 avocados, chopped
1/4 cup chopped cilantro

Directions:

In a small bowl combine the Persian Lime Olive Oil, Mango White Riserva Balsamic Vinegar, red onion, lime juice, and salt and pepper and let this marinate for about 5 minutes.

In a larger bowl, combine the shrimp, avocado, and tomatoes.  Add the marinade mixture and combine all the ingredients together, add cilantro and gently toss. Adjust the salt and pepper if needed.

Enjoy!

Recipe adaptation by Maria, Lake Zurich, IL

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