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Avocado Shrimp Salsa Recipe

Avocado Shrimp Salsa Recipe

I love to make this recipe. Sometimes I eat it all by itself, but it's excellent with tortilla chips, too! You'll enjoy it either way! —Maria Simmons, Rio Rancho, New Mexico
TOTAL TIME: Prep/Total Time: 25 min. YIELD:24 servings

Ingredients

  • 1 pound cooked small shrimp, peeled, deveined and chopped
  • 2 medium tomatoes, seeded and chopped
  • 2 medium ripe avocados, peeled and chopped
  • 1 cup minced fresh cilantro
  • 1 medium sweet red pepper, chopped
  • 3/4 cup thinly sliced green onions
  • 1/2 cup chopped seeded peeled cucumber
  • 3 tablespoons lime juice
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips

Directions

  • 1. In a large bowl, combine the first 11 ingredients. Serve with tortilla chips. Yield: 6 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 52 calories, 3 g fat (trace saturated fat), 33 mg cholesterol, 133 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.