Lemony Shrimp and Avocado Salad

Lemony Shrimp and Avocado Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 17 minutes

Yield: 4 entree sized or 8 side sized portions

 

Gather

For the Salad 1-1 ½ pounds medium shrimp, peeled and deviened 3 small avocados, halved and pitted, ½ inch dice 1 large red, yellow or orange bell pepper, ¼ inch dice 1 cup diced seedless cucumber 1 cup halved grape tomatoes Dressing: 1/3 cup minced shallots ¼ cup fresh lemon juice ¼ cup white wine vinegar ¼ cup chopped fresh cilantro 2 garlic cloves, minced 1 ¼ teaspoon salt ½ t pepper 1/3 to ½ cup olive oil Mixed greens and lemon wedges for serving.

Step by step

1. In a small bowl, whisk together lemon juice, vinegar, shallots, cilantro, garlic, salt and pepper. Continue whisking as you slowly add the olive oil. Set aside.
2. Bring a large pot of salted water to a boil. Add shrimp and simmer till opaque, 3 to 5 minutes. Drain and rinse under cold water. Transfer to a bowl. (Or buy pre-cooked shrimp and thaw if frozen.)
3. Add bell peppers, cucumbers, tomatoes and half the dressing to shrimp. Mix to combine.
4. Scoop the avocados from the outer shell. Dice avocado.
5. Add the avocado to the shrimp mixture. Stir gently.
6. Add more dressing to taste.
7. Place a generous bed of mixed greens on a serving platter and top with the shrimp salad.
8. Serve with remaining dressing and lemon wedges.

Nutrition

Nutrition information based on 4 entree sized servings WWPP 13; Calories 498; Total Fat 29.3g; Saturated Fat 4.1g; Trans Fat 0.0g; Cholesterol 325mg; Sodium 1730mg; Total Carbohydrates 32.8g; Dietary Fiber 13.5g; Sugars 5.4g; Protein 32.2g

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