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.
Nutrition Facts
Avocado and Shrimp Salad
Calories
Protein
Fiber
Nutrition Facts
| Calories | 246.8 | |
|---|---|---|
| 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 | |
| Cholesterol | 214.3 mg | |
| Sodium | 239 mg | |
| Total Carbohydrate | 12.1 g | |
| Dietary Fiber | 5.1 g | |
| Sugars | 5.4 g | |
| Added Sugars | 0 g | |
| Protein | 29.3 g | |
Dietary Exchanges
1/2 fruit, 4 lean meat, 1 vegetable
Ingredients
Servings 4
-
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)
Directions
Tip: Click on step to mark as complete.
-
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.
