LUNCH
Shrimp, avocado and corn salad
A simple recipe for your everyday rotation.
15 min preparation & cooking3 servings~24g protein per serving
Ingredients
- 12 oz cooked shrimp, peeled
- 1 avocado, diced
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt
Method
- Combine the shrimp, corn, tomatoes and cilantro.
- Dress with lime, olive oil and salt.
- Fold in the avocado just before serving.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
Browse more recipes →