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Shrimp, Avocado, and Farfalle Salad

Yield 5 servings (serving size: 2 cups)
Make this salad up to one day ahead. Add the avocado just before serving.

Ingredients

  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/3 cup tomato juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 pound medium shrimp, cooked and peeled
  • 4 1/2 cups cooked farfalle (about 3 1/2 cups uncooked bow tie pasta)
  • 1 1/2 cups halved cherry tomatoes
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup thinly sliced green onions
  • 1/2 cup diced peeled avocado

Nutrition Information

  • calories 345
  • caloriesfromfat 21 %
  • fat 8 g
  • satfat 1.2 g
  • monofat 4 g
  • polyfat 1.6 g
  • protein 22 g
  • carbohydrate 47.5 g
  • fiber 5.1 g
  • cholesterol 103 mg
  • iron 5.2 mg
  • sodium 412 mg
  • calcium 72 mg

How to Make It

  1. Combine first 7 ingredients; stir well with a whisk. Combine with shrimp, pasta, and remaining ingredients; toss gently.