Shrimp and Avocado Salsa with Toasted Bread
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 pound shrimp shelled/deveined and cleaned
  • 1 cup black eyed peas canned
  • 3 tablespoons olive oil or avocado oil
  • 3 limes
  • 3 Roma tomatoes diced; or 1 pint cherry tomatoes cut in half
  • 2 avocado diced
  • 1 jalapeno minced
  • 0.5 white onion diced
  • 0.5 cup cilantro chopped
  • 1 loaf bakery bread sliced
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 pound shrimp shelled/deveined and cleaned
  • 1 cup black eyed peas canned
  • 3 tablespoons olive oil or avocado oil
  • 3 limes
  • 3 Roma tomatoes diced; or 1 pint cherry tomatoes cut in half
  • 2 avocado diced
  • 1 jalapeno minced
  • 0.5 white onion diced
  • 0.5 cup cilantro chopped
  • 1 loaf bakery bread sliced
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Recipe has been added to your Shopping List
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Instructions
  1. Heat pan on medium heat. Add shrimp to a bowl, salt and pepper and toss in olive oil or avocado oil. Sauté in pan, about 2-3 minutes on each side, until no longer opaque. Set aside.
  2. Add chopped tomatoes, onion, avocado, cilantro, minced jalapeño and black eyed peas to a medium sized bowl. Add lime juice, salt and pepper to taste. Adjust seasoning as needed.
  3. Wipe out pan with paper towel, heat on medium heat. Add sliced bread and toast each side. Set aside.
  4. When shrimp have cooled down, slice each shrimp long-ways. Add to bowl with other ingredients.
  5. Toss salad well. Top each slice of toasted bread with a heaping serving of shrimp and avocado salsa. Enjoy!
Recipe Notes

Recipe by Kathleen Oswalt, Your Food Sensitivity Detective.