Shrimp Ceviche Salad with Avocado

Ingredients

• 3-4 Cups small salad shrimp, cooked, either fresh or frozen
• 1/2 red onion, sliced
• 2 garlic cloves, crushed
• 12 grape or cherry tomatoes, halved
• 2 tbsp cilantro, finely chopped
• 1 tsp kosher salt
• 1/4 cup white wine vinegar
• 1 tbsp olive oil
• 1/2 jalapeno, diced fine
• 2 tbsp clam juice
• 1/8 tsp cumin
• 1/8 tsp pepper
• 1/2 tsp raw honey
• 4 cups arugula
• 1 ripe avocado (I like Haas)