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

 

Avocado and Shrimp Salad
Avocado and Shrimp Salad
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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%