Easy Shrimp and Avocado Salad

Ingredients

• 1 lb. cooked frozen shrimp, thawed
• 2 avocados, diced
• 3 T fresh-squeezed lime juice
• 1 tsp. ground cumin
• 1/2 tsp. finely ground sea salt
• 3 T extra-virgin olive oil
• 6 green onions, thickly sliced

Directions

1. Thaw the shrimp overnight in the refrigerator, or if planning slipped away, leave it in the bag and thaw it under cold water in the sink.
2. Set the thawed shrimp in a colander in the sink and drain it thoroughly. If time is tight, drain it and blot it dry with paper towels.
3. In a small bowl, whisk the lime juice, cumin, and salt until combined, then slowly whisk in the olive oil to bring the dressing together.
4. Dice the avocado into bite-sized pieces and place it in a bowl roomy enough for the finished salad. Add about half the dressing and toss gently.
5. Slice the green onions thickly. If the shrimp still feels damp, pat it dry with paper towels.
6. Add the green onions and drained shrimp to the avocado, then fold everything together carefully, using as much of the remaining dressing as you like. Taste and add more salt if you want.