Lime and cilantro bring a zesty kick to this avocado-filled salad. With the light taste of shrimp combined with summer favorites like avocados, tomatoes and red onion, you can enjoy this salad as an appetizer or a light lunch. 

Salad

  • 1 TBSP coconut oil
  • 1 lb raw, large shrimp, peeled and deveined
  • 1/4 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp sea salt
  • 1 large avocado, pit and skin removed, diced
  • 1/4 cup diced red onion
  • 12 cherry tomatoes, halved

Vinaigrette

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