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Avocado Shrimp Salad

 Avocado Shrimp Salad
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.
4 ServingsPrep/Total Time: 20 min.

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 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.