Bay Shrimp and Avocado Salad

2017-11-06
  • Yield : serves 2
  • Cook Time : 5m
  • Ready In : 5m
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Nutritional Info

This information is per serving.

  • Calories

    322 calorie
  • Fat

    16 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    143 milligrams
  • Sodium

    1142 milligrams
  • Carbohydrate

    28 grams
  • Fiber

    8 grams
  • Protein

    20 grams
  • Sugar

    7 grams

Ingredients

  • 8 ounces fresh bay shrimp
  • 1 cup shredded carrots, rinsed and drained
  • 1/2 cup frozen petite peas, thawed
  • 1/2 cup frozen cut corn kernels, thawed
  • 4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
  • Salt and pepper
  • 1 ripe avocado, halved and pitted

Method

Step 1

Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

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