I love salads during the Summer more than any other time of the year. They are so wonderful to have for a “clean lunch” by themselves or as a side dish with dinner.
I had a bag of frozen shrimp in the freezer that I was planning on marinating and grilling again but I was in the mood for something different. And since I’m on a cilantro kick lately, (I really can’t get enough! Love it!), I made this little Cilantro Shrimp, Avocado, Chickpea Salad concoction and I loved it so much I had it for dinner with my favorite Turkey Burgers.
1 lb of cooked shrimp, cut in half
1 cup of chickpeas
1 avocado, diced
1/2 cup of cilantro, chopped
1 TBSP of lime juice
1 tsp olive oil
1/2 tsp of garlic powder
1/8 tsp pepper
Combine all ingredients in a medium sized bowl and stir gently until mixed throughly.
Chill in refrigerator for at least 1 hour for flavors to blend.
- 1 lb of cooked shrimp, cut in half
- 1 cup of chickpeas
- 1 avocado, diced
- ½ cup of cilantro, chopped
- 1 TBSP of lime juice
- 1 tsp olive oil
- ½ tsp of garlic powder
- ⅛ tsp pepper
- Combine all ingredients in a medium sized bowl and stir gently until mixed throughly.
- Chill in refrigerator for at least 1 hour for flavors to blend.
adapted from Peanut Butter Fingers
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