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.

Avocado Salad With Lemon-Herb Shrimp
Avocado Salad With Lemon-Herb Shrimp
Servings Prep Time
4servings 15minutes
Servings Prep Time
4servings 15minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Place shrimp in a colander and rinse well with cold water; let drain.
  2. 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.
  3. 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