Shrimp Avocado Salad recipe - ingredients, nutrition and when to eat it
A light salad of plump shrimp and creamy, nutty avocado gently tossed with fresh vegetables.
A light salad of plump shrimp and creamy, nutty avocado gently tossed with fresh vegetables. It’s perfect for lunch on a hot day or a simple dinner, with lemon and balsamic vinegar adding a bright finish.
Salads & light · 15 minutes to cook
Nutrition (per 310.7g serving): 272.5 kcal · protein 21.4g · carbohydrate 13.1g · fat 16.2g · sodium 190.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avocado can easily become mashed if mixed too forcefully, so add it at the end and fold it in only two or three times.
Tips: Drain the shrimp thoroughly so the dressing doesn’t become watery.
Tips: Avocado browns quickly, so lightly coat the cut pieces with lemon juice.
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Ingredients (1 serving)
- Shrimp — 8 pc
- Avocado — 0.5 pc
- Romaine — 2 handful
- Cherry Tomatoes — 6 pc
- Lemon — 0.1 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp