Shrimp and Avocado Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 220 milligrams
- Sodium
- 1470 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 7 grams
- Protein
- 26 grams
- Total: 30 min
- Prep: 25 min
- Cook: 5 min
Ingredients
1/4 cup mayonnaise
2 stalks celery, thinly sliced, plus 3 tablespoons
chopped celery leaves
3 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 limes
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
2 hass avocados, diced
1 5-ounce package baby kale salad mix (about 8 cups)
1 small bunch radishes, thinly sliced
Directions
- Preheat a grill or grill pan to medium high.
- Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
- Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
- Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.