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Avocado Shrimp Salad Recipe

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Start any meal with Avocado Shrimp Salad from Patricia Collins of Imbler, Oregon. Patricia made a delightful cilantro-lime dressing that lightly coats the romaine, avocado and shrimp. The tart dressing has a bit of a jalapeno kick, but feel free to cut back on the peppers, if necessary.

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Avocado Shrimp Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1/2 cup olive oil
1/3 cup lime juice
1/3 cup finely chopped onion
3 tablespoons minced fresh cilantro
3 tablespoons white vinegar
2 tablespoons minced fresh parsley
2 tablespoons finely chopped seeded jalapeno pepper
1-1/2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon pepper
6 cups torn romaine
1/2 pound cooked small shrimp
1 medium ripe California Avocado, peeled and sliced

Directions

In a small bowl, whisk the first 10 ingredients. Divide romaine among four plates; top with shrimp and avocado. Drizzle with dressing. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1-1/2 cups) equals 397 calories, 35 g fat (5 g saturated fat), 111 mg cholesterol, 731 mg sodium, 9 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as Avocado Shrimp Salad in Simple & Delicious May/June 2007, p24

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Avocado Shrimp Salad

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(1-1) of 1 reviews

Reviewed on Sep. 19, 2011 by parksville

Didn't find this salad all that great. The dressing is too vinegary for us, although others may like it. I would not make it again w/out some adjustments!