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Quick and easy avocado shrimp salad with a zingy cilantro-lime dressing, bell pepper, corn and lots of creamy avocado. It’s a no-cook, 20-minute recipe you can make on repeat all summer long.
You can make and serve the salad right away, but giving it an hour or two to chill in the refrigerator allows the flavors to fully develop. Leftovers will keep for a day or two.
Recipe adapted from Skinnytaste
Find it online: https://www.girlgonegourmet.com/avocado-shrimp-salad/