Shrimp Avocado Salad Recipe photo by Taste of Home
Shrimp Avocado Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 6 servings.
The delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Ingredients
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1 pound peeled and deveined cooked shrimp, coarsely chopped
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2 plum tomatoes, seeded and chopped
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2 green onions, chopped
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1/4 cup finely chopped red onion
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1 jalapeno pepper, seeded and minced
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1 serrano pepper, seeded and minced
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2 tablespoons minced fresh cilantro
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2 tablespoons lime juice
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2 tablespoons seasoned rice vinegar
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2 tablespoons olive oil
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1 teaspoon adobo seasoning
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3 medium ripe avocados, peeled and cubed
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Bibb lettuce leaves
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Lime wedges
Directions
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1.
Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
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2.
To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
Nutrition Facts
3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1/2 starch.
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