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.
2 ripe avocados
8 oz (250 g) peeled, cooked small shrimp (about 1 cup/250 mL)
1 cup (250 mL) diced pineapple or mango
2 tbsp (30 mL) diced red onion
1/2 to 1 tsp (2 to 5 mL) jerk seasoning
2 tbsp (30 mL) fresh lime juice
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.
Yield: 4 portions
Per Serving (made with pineapple and 1/2 tsp [30 mL] jerk seasoning): about 240 cal, 14 g pro, 15 g total fat (2 g sat fat), 15 g carb, 7 g fibre, 111 mg chol, 135 mg sodium. %RDI: iron 17%, calcium 4%, vit A 5%, vit C 47%
