Diced apple brings a sweet crunchiness to this tangy shrimp salad, which is elegant enough to serve as lunch for guests yet portable enough to add to a container for a work lunch.
Avocado and Shrimp Salad
Calories246.8 Per Serving
Protein29.3g Per Serving
Fiber5.1g Per Serving
|Total Fat||10.2 g|
|Saturated Fat||1.3 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.7 g|
|Monounsaturated Fat||6.5 g|
|Total Carbohydrate||12.1 g|
|Dietary Fiber||5.1 g|
|Added Sugars||0 g|
1/2 fruit, 4 lean meat, 1 vegetable
2 Tbsp fat-free, plain Greek yogurt
2 teaspoon canola oil
3 teaspoons lime juice
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1 small apple, cored and finely diced
1 1/2 cups finely chopped celery (about 3 stalks)
1/2 cup chopped cilantro
1/4 cup chopped scallions
1 pound large cooked, peeled shrimp, tails removed and chopped
1 avocado (pitted, peeled, diced)
4 large pieces Bibb lettuce (optional)
In a large bowl, add yogurt, oil, lime juice, salt, and pepper. Use a fork to whisk until combined.
Core the apple and finely dice it; finely chop the celery too. Add both apples and celery into the bowl. Chop both the cilantro and scallions, adding into the bowl too.
If tails remain on the shrimp, remove and discard each of them. Chop the shrimp and add to the bowl, mixing together to combine all the ingredients.
Slice the avocado in half and remove the pit. Use a knife to gently make a cross-hatch pattern into the avocado's flesh. Use a spoon to scoop out diced avocado from the flesh and add to the bowl.
Gently mix ingredients together. Serve immediately or chill salad in the refrigerator for a couple hours. If desired, spoon salad onto Bibb lettuce cups to serve.
Cooking Tip: To use large raw shrimp, add to a large pot of boiling water and cook until all the shrimp turn pink, just a few minutes. Drain in a colander and place shrimp under cold water to stop from continuing to cook.
Keep it Healthy: Be wary of shrimp labeled “easy-peel,” as those shrimp have been washed in a salt solution to help ease the shrimp out of their shells which translates to unexpected extra sodium.
Tip: The acid in the lime juice and yogurt help keep both the apples and avocado from turning brown.