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Shrimp And Avocado Salad
Delicious shrimp salad that can be enjoyed with or without greens.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
2
servings
Calories:
323
kcal
Ingredients
1
lb.
cooked shrimp
1
tbsp.
oil
(or butter)
1
medium
avocado
1
cup
grape tomatoes
(halved)
¼
cup
chopped, raw, purple onion
2
cup
baby kale
2
tbsp.
vinaigrette
(I used balsamic vinaigrette, but your favorite is fine.)
Instructions
Cook the shrimp over medium-hight heat to your liking in a bit of oil (or butter) in a large skillet.
Prep all the produce.
In a mixing bowl, combine everything except the kale (if using.)
Place the kale in a larger mixing bowl.
Toss the salad with dressing and then pour over the kale and toss well. Season with salt and pepper as needed.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
the recipe
|
Calories:
323
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
30
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.03
g
|
Sodium:
23
mg
|
Potassium:
768
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
2866
IU
|
Vitamin C:
41
mg
|
Calcium:
77
mg
|
Iron:
1
mg