Today is Cinco de Mayo, and like any good Arrested Development fan, yesterday I celebrated Cinco de Cuatro. In doing so I made this Shrimp & Avocado Salsa. It’s easy to throw together and it’s a super nutrient dense meal.
Because I’m planning on getting preggers soon, I like to make sure every meal I’m eating is loaded with vitamins, minerals and healthy fats. Avocado and olive oil cover the healthy fats, shrimp are a great source of protein and the tomatoes, onion and cilantro are just all around healthy foods.
But truth be told, we’re going to celebrate Cinco de Mayo tonight at the Mexican restaurant on the corner of our street. They serve Coronaritas (if you don’t know – Google it) and lots of cheesy dishes. This is why my husband likes the place so much. My husband literally will eat a block of cheese like an apple.
So I wanted to make sure that we’re eating well today because we’re definitely going to be indulging tonight.
Shrimp and Avocado Salsa
Ingredients
- 2 cups shrimp
- 2 avocados diced
- 1/4 onion diced
- 1 large tomato diced
- 2-3 tbsp cilantro chopped
- 1 garlic clove minced
- 1 jalapeno diced
- 1 tbsp olive oil
- juice of half lemon
- salt
Instructions
- Boil the shrimps until pink and drain on a towel until dry.
- While the shrimp is cooking/drying, chop all of the other ingredients.
- Mix the other ingredients, making sure to add salt.
- Chop the dry shrimp and toss into the salsa.
