mama canales-garcia’s avocado-shrimp salsa
I’m not a summer person. Is it uncool to admit that you sort of hate sweating? Probably, so it’s a good thing you already knew I was a dork. New York City summers seem to be endless strings of heatwaves, and humidity so thick that even 82 degrees can feel like 105. Being pale and freckled, I seem to go through my body weight in sunscreen each summer, and still burn. Inside, the window air-conditioner units are always buzzing and always too cold; I consider summer something I must endure until my real love — crunchy fall leaves, cardigans, apple cider stands — returns in late September.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound small shrimp, shelled and deveined or pre-cooked and defrosted
- 2 firm-ripe avocados, halved, scored into a small dice
- 2 cups grape tomatoes, quartered or 2 cups chopped tomatoes, drained a little
- 1/2 small white onion, very finely chopped (use red if you can’t find white)
- 1 small jalapeño, seeded and finely chopped (optional)
- Drizzle of olive oil
- Juice of 1 to 2 limes
- Salt
- Handful cilantro leaves, roughly chopped
- Hot sauce, on the side
- Tortilla chips, to serve