Avocado Salad With Lemon-Herb Shrimp
Tiny salad shrimp from the Gulf of St. Lawrence are wonderful in salads. They are widely available and, since they come cooked, are very convenient. If you’re on the West Coast, use cooked BC spot prawns instead.
| Servings | Prep Time |
| 4servings | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
Ingredients
- 340 g cooked tiny salad shrimp
- 3 tbsp lemon juice
- 2 tbsp finely minced shallot (about half of 1 shallot)
- 1 tbsp chopped fresh parsley
- 1/8 tsp salt
- 1 large ripe avocado
- 2 romaine hearts cubed
- 2 tbsp cold-pressed canola oil or extra-virgin olive oil
- fresh black pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place shrimp in a colander and rinse well with cold water; let drain.
- Stir lemon juice with shallot, parsley and salt in a large bowl. Stir in oil and season with pepper. Stir in drained shrimp, then gently stir in avocado.
- Slice each romaine heart in half; spoon shrimp mixture overtop. Drizzle with juices from the bowl.
Recipe Notes
Per Serving: 248 calories, 19 g protein, 16 g fat (2 g saturated fat), 8.6 g carbohydrates, 4.5 g fibre, 129 mg cholesterol, 136 mg sodium
Originally Published in Best Health Canada
