Avocado and Shrimp Salad
Zesty lime juice dresses creamy avocados, shrimp and sweet tropical fruit. Fresh and fragrant, this salad is great served as a side with poultry or fish.
Recipe courtesy Avocados from Mexico
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 ripe avocados
- 8 oz small shrimp (about 1 cup/250 mL), peeled, cooked
- 1 cup pineapple or mango diced
- 2 tbsp red onion diced
- 1/2 - 1 tsp jerk seasoning
- 2 tbsp fresh lime juice
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Cut avocado lengthwise around middle; twist to separate halves; remove pit by striking lightly with a knife blade, twisting and lifting out pit; scoop avocado from the shells with a spoon; dice avocado flesh; reserve shells.
- Reserve 4 shrimp for garnish. In a medium-sized bowl, combine the remaining shrimp with the pineapple, red onion, jerk seasoning and lime juice. Gently stir in avocado. Spoon mixture into shells, dividing evenly; garnish with the reserved shrimp.
Recipe Notes
Per Serving (made with pineapple and 1/2 tsp [30 mL] jerk seasoning): about 240 calories, 14 g protein, 15 g total fat (2 g saturated fat), 15 g carbohydrate, 7 g fibre, 111 mg cholesterol, 135 mg sodium. %RDI: iron 17%, calcium 4%, vitamin A 5%, vitamin C 47%
