Shrimp and Avocado Salad

shrimp and avocado salad
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

    213
  • Protein

    20. 3 g
  • Carbohydrate

    22.5 g
  • Fat

    6.7 g
  • Cholesterol

    38.7 mg
  • Sodium

    508 mg

Shrimp and avocado salad.

Delicious salad with cooked shrimp, avocado, and grapefruit. Very easy and healthy! Are you looking for more healthy salad recipes? Try to prepare another healthy Shrimp Salad:

Shrimp Salad Recipe

Makes 4 servings
Ingredients: 2 cups (500 ml) cooked, shelled and deveined shrimp, chilled, 1½ cups (375 ml) sliced fresh celery, 1/2 cup (125 ml) California walnuts, chopped, 1/4 cup (60 ml) sliced stuffed olives, 1/4 cup (60 ml) French dressing, 1/4 cup (60 ml) homemade mayonnaise, 1 teaspoon (5 ml) minced yellow onion, fresh lettuce leaves, for garnish

Instructions: In a large mixing bowl, cut chilled shrimp in half lengthwise. Add remaining ingredients, except lettuce leaves. Toss well. Cover with plastic wrap and refrigerate until you’re ready to use.


Remove shrimp salad from the refrigerator. Serve it on chilled lettuce leaves.

Substitutes:

Tuna Salad Recipe:

Prepare salad as shown above but substitute 2 7 oz (210 ml) cans tuna, flaked, for shrimp.

Salmon Salad Recipe

Prepare salad as for Shrimp Salad but substitute 16 oz (480 ml) can salmon, drained and flaked, for shrimp. Omit chopped California walnuts, add 2 sliced hard-cooked eggs.

Shrimp and Avocado Salad

Ingredients

  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/4 cup (60 ml) + 1 tablespoon extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small shallot, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 large grapefruit
  • 1 avocado, cut into 1/4-inch lengthwise
  • salt and freshly ground black pepper
  • 3/4 pound (360 g) shelled and deveined large shrimp
  • 5 oz (150 g) head of Boston lettuce, torn into bite-size pieces

Method

Step 1

Preheat the oven to 400°F(200°C). Spread the pumpkin seeds in a pie plate and bake for 3-5 minutes, or until lightly toasted. Transfer to a plate and let cool.

Step 2

Meanwhile, in a large bowl, combine 3 tablespoons of the olive oil with freshly squeezed lime juice, shallot, and cilantro. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the grapefruit sections into the bowl; discard the membranes. gently fold in the avocado and season with salt and pepper to taste.

Step 3

In a medium skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the shrimp, season with salt and pepper and cook over moderate heat, tossing until curled and pink, about 4-5 minutes.

Step 4

Arrange the lettuce on a platter. Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette and gently spread over lettuce. Add the shrimp to the vinaigrette and gently spread over the lettuce. add the shrimp to the vinaigrette and toss to coat. Arrange the shrimp over salad and drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds on top and serve.

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