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Wide image of Shrimp and Avocado Salad in a wooden bowl with wooden utensils near by

Shrimp and Avocado Salad

Nutrivore Score: 265
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 329kcal
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Ingredients

  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil
  • 1/2 cup cilantro chopped
  • 1/8 teaspoon cracked pepper
  • 1 pinch salt
  • 1 pound shrimp peeled, de-veined, and cooked
  • 2 medium avocados
  • 4 cups mixed baby greens

Instructions

  • Combine cilantro dressing/marinade dressing ingredients in a bowl and mix.
  • Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp).  Stir to coat.  Cover and refrigerate for at least 1 hour (2 or 3 is better).
  • Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander).  Divide among plates.
  • Cut avocado into bite-size wedges.  Sprinkle over lettuce.
  • Top with marinated shrimp and leftover dressing. 

Nutrition

Nutrition Facts
Shrimp and Avocado Salad
Amount per Serving
Calories
329
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
183
mg
61
%
Sodium
 
163
mg
7
%
Potassium
 
880
mg
25
%
Carbohydrates
 
11
g
4
%
Fiber
 
7
g
29
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
742
IU
15
%
Vitamin C
 
23
mg
28
%
Calcium
 
93
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.