Shrimp and Avocado Salad

This is probably my favorite dinner salad. Something about this shrimp and avocado salad screams summer, refreshing and satisfying all at the same time. And it tastes better the longer you let the shrimp marinade, so it can be made ahead if you’re expecting company or are like me and have more time to prepare supper in the afternoon, during nap time, than in the evening when everyone is starving and wants to eat right now.

Featured Ingredients

Shrimp is a fantastic source of iodine, providing 161% of the daily value per 4-oz serving, along with at least 10% or more of the daily value of 14 other different nutrients including vitamins, minerals, functional fats, phytonutrients and protein.

Avocados deliver at least 10% or more of the daily value of 11 different nutrients per 1/4 cup serving (or 1/2 an avocado)! They are rich in the monounsaturated fat oleic acid, which is considered highly cardioprotective, in addition to being linked with numerous other health benefits.

Whether you love or hate cilantro depends on what version of the OR6A2 gene you have.  This is a gene that codes olfactory receptor proteins, enhancing sensitivity to certain chemicals.  If you are one of the unlucky ~ 3-21% of people who have a strong negative reaction to cilantro, crushing the leaves may help relieve the issue.

Shrimp Nutrients

California Avocado Nutrients

Cilantro Nutrients

Shrimp and Avocado Salad

Nutrivore Score: 265

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting Time 3 hours hours

Total Time 3 hours hours 10 minutes 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.