Diced apple brings a sweet crunchiness to this tangy shrimp salad, which is versatile enough to serve to guests on a hot summer's day or easily portable to take to work for lunch.
Avocado and Shrimp Salad
Calories247 Per Serving
Protein29g Per Serving
Fiber5g Per Serving
|Total Fat||10.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||6.5 g|
|Total Carbohydrate||12 g|
|Dietary Fiber||5 g|
|Added Sugars||0 g|
1/2 fruit, 4 lean meat, 1 vegetable
2 tablespoons fat-free plain Greek yogurt
2 tablespoons canola or corn oil
3 teaspoons lime juice
1/4 teaspoon pepper (freshly ground preferred)
1/8 teaspoon salt
1 pound large cooked, peeled shrimp, tails discarded and chopped
1 small apple, finely diced
1 1/2 cups finely chopped celery (about 3 stalks)
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1 medium avocado, diced
4 large Bibb lettuce leaves (optional)
In a large bowl, whisk together the yogurt, oil, lime juice, pepper, and salt.
Stir in the shrimp, apple, celery, cilantro, and green onion.
Gently stir in the avocado.
Serve immediately, or cover and refrigerate to serve cold.
When ready to serve, spoon the salad into the lettuce leaves.
Cooking Tip: To cook raw shrimp, add the shrimp to a large pot of boiling water. Cook for 2 to 3 minutes, or until all the shrimp turn pink on the outside. Drain in a colander. Run the shrimp under cold water to stop the cooking process. Drain well.
Keep it Healthy: Be sure to check and compare the sodium values on the Nutrition Facts label on packages of shrimp. Those labeled “easy peel" most likely mean the shrimp were washed in a salt solution, which helps ease the shrimp out of their shells but also adds excess sodium.
Tip: The acid in the lime juice and yogurt help keep both the apples and avocado from turning brown.