Shrimp and Avocado Salsa

Ingredients

2 firm avocados - skinned/pit removed/cut into ¼ pieces (512 g)

454 g cherry tomatoes - sliced in half

3 green onions - finely diced (27 g)

340 g cooked shrimp - peeled/cut into 4 pieces per shrimp

1 tsp salt (5 g)

1 tsp pepper (2 g)

2 tbsp olive oil (30 g)

2 medium limes- juiced/zested (88 g)