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Shrimp, Avocado and Orange Salad

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Yield Serves 4

Ingredients

  • 1/3 cup olive oil
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 oranges, peeled, pith removed, cut into 1-inch pieces
  • 1 avocado, peeled, pitted, cut into 1/2-inch chunks
  • 32 frozen cooked, peeled and deveined shrimp, thawed (about 12 oz.)
  • 1/2 small red onion, thinly sliced
  • 8 cups shredded romaine lettuce

Nutrition Information

  • calories 371
  • fat 26 g
  • satfat 4 g
  • protein 21 g
  • carbohydrate 17 g
  • fiber 7 g
  • cholesterol 166 mg
  • sodium 553 mg

How to Make It

  1. In a medium bowl, whisk together olive oil, lime juice, mustard, salt and crushed red pepper. Add oranges, avocado, shrimp and onion and toss gently to coat.

  2. Divide lettuce among dinner plates. Top with shrimp mixture and serve.