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Avocado and Shrimp Salad

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.


4 Servings

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Quick Tips

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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.

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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.

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Tip: The acid in the lime juice and yogurt help keep both the apples and avocado from turning brown.


Tip: Click on step to mark as complete.

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
Potassium 0 mg
Total Carbohydrate 12.1 g
Dietary Fiber 5.1 g
Sugars 5.4 g
Added Sugars 0 g
Protein 29.3 g
Calcium 0 mg
Dietary Exchanges
1/2 fruit, 4 lean meat, 1 vegetable

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