4
1 rating

Shrimp and Avocado Salad with Cilantro Vinaigrette

For a no-cook recipe use cooked shrimp for my Shrimp and Avocado Salad with Cilantro Vinaigrette. This is a perfect Paleo recipe for you to enjoy.

Ingredients

  • 1 Pound uncooked large shrimp, peeled and deveined
  • 1 small garlic clove, minced
  • 1/2 Teaspoon chili powder
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground cumin
  • 2 Teaspoons olive oil or more
  • 4-6 Cups hearts of Romaine or Mixed Greens
  • 2 medium ripe avocados, peeled and thinly sliced
  • 1/4 Cup olive oil
  • 1/4 Cup minced fresh cilantro
  • 1/4 Cup fresh lime juice
  • 1 Teaspoon agave
  • 1 small garlic clove, minced
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground pepper

Directions

Directions

In a large sauté pan over medium heat add the shrimp, garlic, chili powder, salt and cumin with olive oil for 3-4 minutes or until shrimp turn pink; set aside. In a large serving bowl, combine the romaine or mix greens. In a medium bowl combine the vinaigrette ingredients and whisk well. Chop up avocados. Add cooked shrimp and avocados in bowl then drizzle vinaigrette and toss salad together. Garnish with any extra cilantro.

Nutritional Facts
Servings4
Calories Per Serving400
Total Fat32g49%
Sugar3gN/A
Saturated5g23%
Cholesterol143mg48%
Protein18g37%
Carbs14g5%
Vitamin A244µg27%
Vitamin B121µg21%
Vitamin B60.5mg25.5%
Vitamin C19mg32%
Vitamin D0.1µgN/A
Vitamin E6mg31%
Vitamin K92µg100%
Calcium98mg10%
Fiber8g31%
Folate (food)122µgN/A
Folate equivalent (total)122µg31%
Iron1mg8%
Magnesium63mg16%
Monounsaturated22gN/A
Niacin (B3)4mg20%
Phosphorus348mg50%
Polyunsaturated4gN/A
Potassium742mg21%
Riboflavin (B2)0.2mg11.3%
Sodium684mg29%
Sugars, added1gN/A
Thiamin (B1)0.1mg8.7%
Zinc2mg13%