Shrimp and Avocado Salad with Creole Sauce

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


4 servings

Recipe from

Cooking Light

Nutritional 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


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


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.