Chipotle Shrimp & Avocado Salad
4-6 oz shrimp, peeled and devined
1 chipotle pepper in adobo sauce, roughly chopped
1-2 Persian cucumbers, thinly sliced
4-5 radishes, thinly sliced
1 tsp champagne vinegar
salt and pepper to taste
Sauté the shrimp in some olive oil and toss in one chopped chipotle pepper in adobo sauce as the shrimp is cooking, 5-6 mins.
Pile some cucumbers, radishes, half an avocado and season with salt pepper and some champagne vinegar. You can also drizzle some olive oil if you like. Place the cooked shrimp on top and chow down!
You can replace the shrimp with any protein, tofu or some black beans to make it vegan. If you don’t have champagne vinegar, lemon or lime juice will work too.