Citrusy Shrimp and Avocado Salad

It’s time to finally shed the layers of winter and lighten up for spring. While I mean this about clothing (I am so sick of coats, coats and more coats), I also mean this about the cold weather “padding” I’ve put on over the past few months. Gorging on beer cheese and hearty ragù and short ribs (not to mention chocolate and cookies and cake) has left me with pants that are impossible to squeeze on slightly on the tight side.

So, while I contemplate starting a cleanse or two, I’ve decided to at least try to eat healthy on occasion. Unfortunately, I have zero willpower around food, and therefore, in the past week, I’ve already consumed one mini chocolate cupcake, a quesadilla grande, my weekly cream cheese with a side of blueberry bagel, my favorite veggie burger and fries, pizza and one too many Pinot Grigios. Some diet plan, huh?

In the meantime, I’ve fallen in love with a new blog, Skinny Taste. While I was drawn to the blog for its pictures (Pinterest wins again!), I stayed because of the recipes, and the promise of delicious food that didn’t break my calorie budget. Naturally, the first recipe I made features both shrimp and avocado, neither of which is exactly a low-fat food …

But one look at this citrusy shrimp and avocado salad had me hooked. Forget spring, this is just straight up summer. The base is a chunky guacamole — avocado, tomato, serrano, lime, cilantro — made better by the addition of chopped shrimp. Really, the only thing that would improve it would be a margarita.* And when you consider the fact that the entire instructions consist of four letters (toss), well, why aren’t you eating this right now?

*I may or may not have started digging around for marg fixin’s on the Sunday afternoon when I made this. And when I found margarita mix but realized that we had no tequila, I may have contemplated using gin instead. I’m not proud.

Citrusy Shrimp and Avocado Salad
Adapted from Skinny Taste

This salad is definitely at its best when it’s fresh. My usual routine of make a lot and pack some for lunch each day failed spectacularly by Day 3.

– 1 pound large cooked shrimp, peeled, de-veined and chopped

– 1 plum tomato, seeded and diced

– 1 hass avocado, diced

– 1 serrano pepper, seeds removed and diced finely

– juice of 2 limes

– 1 teaspoon olive oil

– 2 tablespoons chopped cilantro

– salt and fresh pepper to taste

1) In a large bowl, combine all of the ingredients. Taste and adjust seasonings.