Avocado and Shrimp Salad
Zesty lime juice dresses creamy avocados, shrimp and sweet tropical fruit. Fresh and fragrant, this salad is great served as a side with poultry or fish.
| 2 | ripe avocados from Mexico | 2 |
| 8 oz | peeled, cooked small shrimp (about 1 cup or 250 mL) | 250 g |
| 1 cup | diced pineapple or mango | 250 mL |
| 2 tbsp | diced red onion | 30 mL |
| 1/2 to 1 tsp | jerk seasoning | 2-5 mL |
| 2 tbsp | fresh lime juice | 30 mL |
Cut avocado lengthwise around middle; twist to separate halves; remove pit by striking lightly with a knife blade, twisting and lifting out pit; scoop avocado from the shells with a spoon; dice avocado flesh; reserve shells. Reserve 4 shrimp for garnish. In a medium-sized bowl, combine the remaining shrimp with the pineapple, red onion, jerk seasoning and lime juice. Gently stir in avocado. Spoon mixture into shells, dividing evenly; garnish with the reserved shrimp.
Yield: 4 portions
Nutritional Information:
Per Serving (made with pineapple and 1/2 tsp [30 mL] jerk seasoning): about 240 cal, 14 g pro, 15 g total fat (2 g sat fat), 15 g carb, 7 g fibre, 111 mg chol, 135 mg sodium. %RDI: iron 17%, calcium 4%, vit A 5%, vit C 47%
Source: missavacado.ca
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