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Shrimp and Avocado Salad with Creole Sauce

Yield 4 servings
To save time, purchase cooked peeled shrimp from the grocery store. Serve with crisp crackers or warm bread.

Ingredients

  • 1/2 cup low-fat mayonnaise
  • 1/4 cup sliced red onion
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Creole mustard
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon paprika
  • 8 cups torn Boston lettuce (about 4 small heads)
  • 1 1/2 pounds cooked peeled and deveined large shrimp
  • 1/2 peeled avocado, thinly sliced

Nutrition Information

  • calories 280
  • caloriesfromfat 26 %
  • fat 8 g
  • satfat 1.2 g
  • monofat 3.3 g
  • polyfat 2.4 g
  • protein 37.7 g
  • carbohydrate 14.1 g
  • fiber 2.6 g
  • cholesterol 332 mg
  • iron 6 mg
  • sodium 753 mg
  • calcium 109 mg

How to Make It

  1. Combine first 8 ingredients in a large bowl. Add lettuce and shrimp to bowl; toss well to coat. Place about 2 cups salad on each of 4 plates; arrange one-fourth of avocado slices around each serving.