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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.

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