Thursday, July 12, 2012

{soups-salads-and-salad-dressings} Avocado Shrimp Salad Recipe

 

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






    Prep/Total Time: 20 min.
    Yield: 4 Servings


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 small bowl, whisk the first 10 ingredients. Divide romaine among four plates; top with shrimp and avocado. Drizzle with dressing. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.


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





             Beth Layman  :)


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