Shrimp Veggie Salad

Heading to a few Barbecues this summer? Show up with this simple and great tasting recipe as a healthy alternative to your typical fare:

Shrimp Veggie Salad

1 lb peeled, deveined shrimp, cooked

3 medium tomatoes, cut into 1/2 inch pieces

2 medium cucumbers, quartered and sliced

1 small red onion, chopped

1/2 cup chopped cilantro

4 green onions, chopped

2 jalapeno peppers, seeded and minced

2 Tbsp lemon juice

1/2 teaspoon salt

2 medium ripe avacados, peeled and diced

Place the first nine ingredients in a bowl and mix together. Add the avacado and gently mix it in to the salad.

1 serving=1 cup

Protein – 9g

Carbs – 7g

Fats – 5g