Shrimp & Avocado Salad

I was craving some shrimp this week so instead of throwing some into a pasta dish, I featured it in a salad. The ripe avocado and fresh cilantro make this salad refreshing. You can eat it with a fork or scoop it up with a tortilla chip (I like the latter). Here's why I like this salad in terms of nutrition - shrimp is low in fat, avocado has healthy fats, tomatoes have lycopene, and lime has vitamin C. Tortilla chips aren't exactly nutritious... but the key is everything in moderation. Look at the food label and try not to have more than one serving!

Ingredients

1 lb shrimp, peeled, deviened, and chopped
1 medium tomato, diced
1 avocado, diced
1/4 cup green onion, chopped
Juice of 2 limes
1 tsp of olive oil
1 tbsp cilantro, chopped
Salt and pepper

Directions

1. Cook shrimp in a pan over medium heat until pink. 
2. Let cool, meanwhile add all other ingredients to a bowl and mix. When shrimp is cool, roughly chop and add to the rest of the ingredients. 
3. Serve with tortilla chips or eat as is.