• Elisa Juarez

Avocado-Shrimp Salsa

2 avocados, peeled, seeded, and cut into 1/2-inch chunks 1 cup cooked baby popcorn shrimp 2 green onions (scallions), finely diced 1/4 cup cilantro, chopped 2 tablespoons fresh lime juice 1 tablespoon avocado oil 1/2 teaspoon garlic salt 1/2 teaspoon lemon pepper


Mix all ingredients together gently in a large bowl and serve immediately.



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