Shrimp, Avocado and Orange Salad

Photo: Ryan Benyi; Styling: Lynn Miller

Yield: Serves 4
Cost per Serving: $3.11
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Nutritional Information

Amount per serving
  • Calories: 371
  • Fat: 26g
  • Saturated fat: 4g
  • Protein: 21g
  • Carbohydrate: 17g
  • Fiber: 7g
  • Cholesterol: 166mg
  • Sodium: 553mg


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