Red & Green Salsa

This salsa is so yummy with the added avocado and super easy to make.

2 firm-ripe avocado's, peeled, seeded and chopped into small squares
2 teaspoons lime juice
1 1/2 cups salsa (homemade or from the can)

Toss the avocado with the lime juice and gently stir in the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.

Shrimp & Avocado Salad

1 Tablespoon extra virgin olive oil
1 Tablespoon cilantro, chopped
Juice from one lime (about 2 Tablespoons)
1lb. medium or large cooked shrimp, cut into pieces
1 cup cherry tomatoes, halved
1 avocado, cut into 1/2-inch cubes
1/4 teaspoon salt
Freshly ground pepper

Whisk the olive oil, cilantro and lime juice in a large bowl. Add the shrimp, tomato halves, avocado and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.

We like to use ours as a dip and eat with tortilla chips.