A light, refreshing shrimp and avocado salad tossed in zesty lime juice, perfect for warm days and quick meals.

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1. Chop the shrimp into bite-sized pieces. Dice the tomato and avocado into small cubes. Finely chop the red onion.

2. In a large mixing bowl, gently toss the shrimp, tomato, avocado, and red onion together.

3. Drizzle olive oil and squeeze the fresh lime juice over the salad. Sprinkle with salt and black pepper to taste.

4. Gently mix everything together, being careful not to mash the avocado. Serve immediately for the best flavor.

Serve it in lettuce cups for a fun, low-carb twist.

Make it a meal by serving over quinoa, rice, or mixed greens.

Pair it with tortilla chips for a delicious, scoopable appetizer.

Store leftovers in an airtight container for up to 24 hours; avocado may brown slightly.