Shrimp + Avocado Salad

This salad is perfect on a warm Summer day (or a Spring day here in Arizona). It is light and delicate, while being creamy and flavorful, without mayo. Plus it's healthy and easy to make. It is basically all chopping and not much cooking, in fact none if you buy previously cooked shrimp!

First, let's talk about the main ingredient:

Shrimp

Shrimp is an excellent source of selenium and vitamin B12. It is a very good source of protein, phosphorus, choline, and copper. In addition, it is a good source of niacin, zinc, vitamin E, vitamin B6, omega-3 fatty acids, pantothenic acid, and vitamin A.

Ingredients:

• 1 1/2 lbs shrimp, cooked & tails removed
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 avocados, pits removed & diced into 1/2 inch squares
• 2 cups of jicama, diced into 1/2 inch squares
• 1 1/2 cups of radishes, thinly sliced
• 1 jalapeno, seeded and finely diced
• 1 cup of cilantro, chopped
• 3 tablespoons of lime juice
• 1 tablespoon of balsamic vinegar
• salt and pepper to taste

Instructions:

First season the cooked shrimp with paprika, cayenne pepper, salt and pepper. Toss remaining ingredients together in a bowl. Be careful not to mash the avocado! Season with salt and pepper to your liking.

Serves 4 - 6

Prep Time: 10min

Total Time: 12min