Shrimp, Avocado and Orange Salad

Shrimp, Avocado and Orange Salad Recipe
Photo: Ryan Benyi; Styling: Lynn Miller


Serves 4

Cost per Serving:


Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 371
Fat 26 g
Satfat 4 g
Protein 21 g
Carbohydrate 17 g
Fiber 7 g
Cholesterol 166 mg
Sodium 553 mg


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


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.

September 2010