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Shrimp and Avocado Salad with Creole Sauce

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.

Cooking Light JANUARY 2005

  • Yield: 4 servings

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

Preparation

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.

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
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Shrimp and Avocado Salad with Creole Sauce recipe

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