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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 26%
  • Fat: 8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 37.7g
  • Carbohydrate: 14.1g
  • Fiber: 2.6g
  • Cholesterol: 332mg
  • Iron: 6mg
  • Sodium: 753mg
  • Calcium: 109mg


  • 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


  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.
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