Avocado Shrimp Salad Recipe


Nutrition

Cal/Serving: 166
Daily Value: 8%
Servings: 4

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat8g13%
Saturated1g5%
Trans0g0%
Carbs8g3%
Fiber2g8%
Sugars2g0%
Protein17g33%
Cholesterol143mg48%
Sodium839mg35%
Calcium92mg9%
Magnesium37mg9%
Potassium315mg9%
Iron1mg6%
Zinc1mg9%
Vitamin A379IU8%
Vitamin C29mg48%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg2%
Niacin (B3)2mg11%
Vitamin B60mg15%
Folic Acid (B9)32µg8%
Vitamin B121µg21%
Vitamin D0µg0%
Vitamin E3mg15%
Vitamin K15µg19%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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This is an ultimate go to healthy recipe. Wiuth resturant quality taste and home-cooking execution, this simple, flavorful salad is a great weeknight go to that will keep you satisfied.

INGREDIENTS

For the Shrimp :

  • 1/2 pound frozen shrimp
  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • 1 teaspoon dried basil
  • juice of 3 lemons

For the Salad :

  • 3 avocodos
  • 1/2 cup salsa
  • 2 tablespoons chopped cilantro
  • Oil and lemon juices from the pan
  • 1 bag of lettuce greens
  • 1/2 pound of cooked shrimp

DIRECTIONS

For the Shrimp :

Defrost shrimp according to package directions.

Heat olive oil in the pan. Throw garlic in the pan and lightly sautee. Toss in shrimp, basil and lemon juice and cook until the shrimp is cooked.

Save the pan drippings!

For the Salad :

Place avocados, salsa, cilantro and oil in the food processor and blend until creamy.

Toss shrimp, avocado mixture and greens together. 

Serve with any desired salad toppings.

Recipe Details

Servings: 4
Special Designations: Healthy

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