Shrimp Cocktail Salad

Start with 4 oz. of cooked bay shrimp, the little guys. Watch for them when they are onsale and keep them in the freezer.

Add diced cucumber, I use the English. One whole diced tomatoe, a little minced red onion onion, a free sprigs of chopped fresh cilantro (I keep herb plants next to my kitchen sink,) and the juice of a lime.

I let everything sit in the fridge overnight to let the flavors meld. I would have added chopped jalapeño if I had it, but instead I topped it was Valentina hot sauce which actually was perfect after it was all mixed up because it reminded me of a Mexican style shrimp cocktail.

I was allowed a fat with this meal so obviously I made it avocado. You could dice or mash it and add it inside or omit it if you are not allowed it. So good hardly feels like you are on challenge.

Enjoy!