Just in case you were wondering, it is HOT here in Florida these days. Between the sticky summer sunny air and the baby cooking in my belly, I feel like I am 1000 degrees everywhere I go. When it comes to putting something together for dinner, I almost always hope and pray Justin makes something instead–the absolute last thing I want to do is sweat over a hot stove!
This has been one of my favorite recipes this season. Super fresh and filling–no heat required.
The key to this dish is letting the onions marinate in the lime juice and olive oil while you dice up the other veggies. Doing so will really take the bite out of the onion and bring everything together much nicer.
If you’re feeling extra spicy, dice up a fresh jalapeño and throw that into the mix too!
Here’s what you’ll need:
- 1/4 of a medium red onion chopped (about 1/2 a cup)
- Juice of two limes
- 1 teaspoon olive oil
- 1 pound cooked, peeled and deveined shrimp. (I like to buy the bag of pre-cooked frozen salad shrimp. They come peeled and deveined and it’s much easier to thaw out!)
- 2 roma tomatoes, diced
- 1.5 medium avocados, diced
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
Combine the onion, lime juice, olive oil and salt into a large salad bowl. Dice up the other ingredients, add and stir to mix well. Add salt and pepper as desired.