Jicama Shrimp Avocado Salad
1-pound argentine cooked shrimp
2 cups jicama cut into matchsticks.
½ cup sliced green pepper.
½ cup fresh cilantro chopped.
¼ cup red onion sliced.
2-4 tbsp fresh lime juice
½ avocado diced
2 tbsp avocado mayo
1 tsp swerve powdered sweetener or your choice
1 tsp ground cumin
1 tsp salt
½ tsp chipotle chili pepper
In a medium bowl add in all vegetables, shrimp, avocado, sprinkle over spices and lime juice, dollop on mayo and mix until all vegetables are coated,
Chill in fridge, serve as a side or over a bed of arugula.