The Best Zesty Lime Shrimp and Avocado Salad Recipe Ever - Beard and Bonnet

Ingredients

• 1 pound (454 grams) jumbo cooked shrimp, peeled and chopped
• 1 medium hass avocado, diced (about 5 ounces or 142 grams)
• 1 medium tomato, diced
• 1 jalapeño, seeds removed and diced fine
• ¼ cup chopped red onion
• 1 tablespoon chopped fresh cilantro
• Juice of 2 limes
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• Black pepper, to taste