Avocados are amazing. Especially when you find one that’s perfectly ripe and beautifully green after you slice it in half. You know that awesome feeling, right? Or is it just me?? It’s like a small, but very fulfilling food win that deserves a pat on the back :) And shrimp? Anything with seafood is delicious in my book. Add a little citrus and spice, and you’ve got yourself an easy, flavorful snack/appetizer!
Remember how I’m training for my first half marathon? Well, it’s in less than a month…EEK!…and I’m definitely not prepared. I’m running the race with a few coworkers, my roommate, and two of my friends so although I’m huffing and puffing during each of my runs, I’m really excited to finish a 13.1 mile race! A fellow food blogger friend, Ishita, was also training for a different half (which she just completed–go Ishita!) so we had a lot of fun motivating and updating each other about our training.
Because I’ve been running so much each week, I’ve been paying more attention to what I’m eating/drinking for fuel. And avocados have been a staple in my diet lately. They have an abundance of healthy fats, vitamins, and antioxidants. Plus, some say that eating avocados can give you healthier hair and skin–and well, I’m not positive it’s true, but sure I’ll believe it!
This shrimp and avocado combo is delicious. It’s super easy to whip up, and it makes a great appetizer for a fancy dinner or fun potluck. You just combine all of the ingredients, refrigerate it for just a short time, and then toast some crusty bread!
Plus, shrimp, avocado, and bread = perfect workout fuel! :) Right?
- 1/2 Pound of shrimp, cooked and cooled, cut up into 1/2-1 inch pieces
- 1 Large avocado, diced
- 1/2 Small red onion, finely diced
- 1 Lime, juiced
- Small handful of cilantro, finely chopped
- 1 Baguette
- 2-3 Tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/2 jalapeno, seeded and minced
- In a large bowl, combine the shrimp, avocado, red onion, cilantro, lime juice, and jalapeno. Add salt and pepper to taste (I recommend more salt than pepper). Then while preparing bread, stick the shrimp/avocado mix in the fridge.
- Slice the baguette into 1 inch slices and then brush both sides of each bread piece with olive oil.
- Using a grill or grill pan (set on high temperature), toast each side of the bread until it is golden brown. (Alternatively, you can toast the bread in the oven).
- Once the bread is toasted, top each piece off with a spoonful of the avocado/shrimp mix.
- Serve and enjoy!