Avocado Shrimp Salad Recipe

Start any meal with Avocado Shrimp Salad from Patricia Collins of Imbler, Oregon. Patricia made a delightful cilantro-lime dressing that lightly coats the romaine, avocado and shrimp. The tart dressing has a bit of a jalapeno kick, but feel free to cut back on the peppers, if necessary.

This recipe is:

Quick

4 Servings
Prep/Total Time: 20 min.

Ingredients

1/2 cup olive oil
1/3 cup lime juice
1/3 cup finely chopped onion
3 tablespoons minced fresh cilantro
3 tablespoons white vinegar
2 tablespoons minced fresh parsley
2 tablespoons finely chopped seeded jalapeno pepper
1-1/2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon pepper
6 cups torn romaine
1/2 pound cooked small shrimp
1 medium ripe avocado, peeled and sliced

Directions

In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide romaine among four plates; top with shrimp and avocado. Drizzle with dressing. Yield: 4 servings.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (1-1/2 cups) equals 397 calories, 35 g fat (5 g saturated fat), 111 mg cholesterol, 731 mg sodium, 9 g carbohydrate, 4 g fiber, 15 g protein.

Avocado Shrimp Salad published in Simple & Delicious May/June 2007, p24

Beth Layman :)

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