Bay Shrimp and Avocado Salad
- Level: Easy
- Yield: serves 2
-
- Nutritional Analysis
- Per Serving
- Calories
- 322
- Total Fat
- 16 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 143 milligrams
- Sodium
- 1142 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 8 grams
- Sugar
- 7 grams
- Protein
- 20 grams
- Total: 5 min
- Active: 5 min
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
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.