Bay Shrimp and Avocado Salad

Total Time:
5 min
Prep:
5 min

Yield:
serves 2
Level:
Easy

NUTRITION INFO
Ingredients
  • 8 ounces cooked 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
Directions

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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