Shrimp and Avocado Salad

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Photo: Brie Passano; Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 salad)
Kate Parham Kordsmeier
March 2015
RECIPE BY Cooking Light

Ingredients

  • 2 tablespoons chopped red onion
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces peeled and deveined boiled shrimp, cut into small pieces
  • 1 large diced peeled ripe avocado
  • 4 cups mixed greens
  • 1 tablespoon fresh cilantro

Nutritional Information

  • Calories 154
  • Fat 12.9g
  • Satfat 1.8g
  • Sodium 197mg

How to Make It

Combine onion, lime juice, olive oil, and 1 tablespoon chopped cilantro in a small bowl, stirring with a whisk. Add shrimp and avocado; toss gently to combine. Divide mixed greens among 4 salad plates; top evenly with shrimp mixture. Sprinkle evenly with 1 tablespoon cilantro.

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