Who’s ready for lunch? Today, we’ve got summer in a bowl. Shrimp Corn Tomato Avocado Salad. Thanks to skinnytaste for another inspired dish. 👩🏻🍳. INGREDIENTS. Dozen or so cooked shrimp
corn kernels from 1 large steamed corn on the cobb, 1 cup (I didn’t have fresh…steamed a bag of frozen)
1 diced avocado
1 1/2 cup diced cucumbers (I used an English cucumber)
1 cup halved cherry tomatoes
2 tablespoons diced red onion
2 teaspoons extra virgin olive oil
2 tablespoon fresh lemon juice, from 1 medium lemon
1/4 chopped cilantro
1/2 tsp kosher salt (add to taste)
fresh black pepper, to taste Directions: toss all ingredients together and enjoy!
https://www.skinnytaste.com/corn-tomato-avocado-salad/.
Yum!! This looks so good!!
And once again, you’ve inspired a Calabrese meal. Having this for lunch!
Yummm!