Lemony Shrimp and Avocado Salad

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 17 minutes

Yield: 4 entree sized or 8 side sized portions

 

Gather

For the Salad 1-1 ½ pounds medium shrimp, peeled and deviened 3 small avocados, halved and pitted, ½ inch dice 1 large red, yellow or orange bell pepper, ¼ inch dice 1 cup diced seedless cucumber 1 cup halved grape tomatoes Dressing: 1/3 cup minced shallots ¼ cup fresh lemon juice ¼ cup white wine vinegar ¼ cup chopped fresh cilantro 2 garlic cloves, minced 1 ¼ teaspoon salt ½ t pepper 1/3 to ½ cup olive oil Mixed greens and lemon wedges for serving.

Step by step

1. In a small bowl, whisk together lemon juice, vinegar, shallots, cilantro, garlic, salt and pepper. Continue whisking as you slowly add the olive oil. Set aside.
2. Bring a large pot of salted water to a boil. Add shrimp and simmer till opaque, 3 to 5 minutes. Drain and rinse under cold water. Transfer to a bowl. (Or buy pre-cooked shrimp and thaw if frozen.)
3. Add bell peppers, cucumbers, tomatoes and half the dressing to shrimp. Mix to combine.
4. Scoop the avocados from the outer shell. Dice avocado.
5. Add the avocado to the shrimp mixture. Stir gently.
6. Add more dressing to taste.
7. Place a generous bed of mixed greens on a serving platter and top with the shrimp salad.
8. Serve with remaining dressing and lemon wedges.

Nutrition

Nutrition information based on 4 entree sized servings WWPP 13; Calories 498; Total Fat 29.3g; Saturated Fat 4.1g; Trans Fat 0.0g; Cholesterol 325mg; Sodium 1730mg; Total Carbohydrates 32.8g; Dietary Fiber 13.5g; Sugars 5.4g; Protein 32.2g

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://shrinkingkitchen.com/lemony-shrimp-and-avocado-salad/

Copyright Sisterhood of the Shrinking Jeans LLC

I  checked with Nikki but she is not the correct one.  I posted the profile I found of  of Nikki F who did the zip file.  Thank you for responding.  :-)

 

Grilled Shrimp Tostadas

Grilled shrimp, homemade guacamole, fat free refried beans and lettuce on top of a crispy tostada. Super easy and quick – you're going to love these!! I've been dying to make share this shrimp tostada recipe with you guys and finally got around to photographing it. It's still hot enough this week to make these outside on the grill, but if you prefer to keep it indoors, just use a grill pan, you can make them all year round. Seasoning the shrimp with salsa verde and crushed garlic is my secret to fabulous tasting shrimp. I discovered this from my friend Doreen, who also added sofrito to her shrimp and I just couldn't stop eating it. I didn't have sofrito, but it was just as good without. These are super filling, one is all you need! If you have a crowd, you can easily double or triple the recipe. Grilled Shrimp Tostadas
Skinnytaste.com
Servings: 4  • Size: 1 tostada • Old Points: 5 pts • Weigh****cher Points+: 7 pt
Calories: 262 • Fat: 11 g • Carb: 20 g • Fiber: 6 g • Protein: 22 g • Sugar: 1 g
Sodium: 472 mg  • Cholest: 129 mg

Ingredients:

For the guacamole:

• 1 medium Hass avocados, halved
• 1/2 plum tomato, seeded and diced
• 1/2 lime, juiced
• 2 tbsp red onion, minced
• 1 small clove garlic, mashed
• 1/2 tbsp chopped cilantro
• kosher salt and fresh pepper, to taste

For the tostada:

• 16 jumbo shrimp (3/4 lb), shelled and deveined
• 1 garlic crushed
• 2 tbsp prepared Salsa Verde (in the Mexican section near taco stuff)
• 4 tostada shells
• 1 cup shredded romaine lettuce
• 1 cup canned fat free refried beans (love Trader Joe's)

Optional toppings:

• extra salsa verde, for topping
• 2 tbsp crumbled queso blacno (optional)

Directions: If cooking outside on the grill, soak skewers at least 30 minutes.

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.

Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.

Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.

Chicken Avocado Salad Spring Rolls   Author: Brenda Bennett Nutrition Information

• Serves: 10

• Serving size: 1 spring roll
• Calories: 87

• Fat: 3.3g
• Saturated fat: .6g
• Carbohydrates: 8.6g
• Sugar: 1.1g
• Sodium: 72mg
• Fiber: 1.5g
• Protein: 6.1g
• Cholesterol: 15mg

Prep time:  15 mins Total time:  15 mins Save Print Ingredients

• 6 ounce cooked chicken breast, diced
• 1 cup English cucumber, finely chopped
• ½ cup chopped cherry tomatoes
• 1 avocado, chopped
• juice of ½ lemon
• ½ teaspoon salt
• pepper to taste
• 10 rice paper wrappers
• 1 cup fresh mint leaves
• ¼ cup shaved carrot
• ¼ cup red onion slices

Instructions

1. In a bowl add chicken, cucumber, tomatoes.
2. Mash avocado and lemon juice in with the other ingredients.
3. Season with salt and pepper.
4. Fill a bowl with warm water, that is large enough to fit the rice paper wrapper in without breaking it, .
5. Place one rice wrapper into the warm water and let sit for a few seconds, flip over and sit for a few seconds more.
6. Lay a damp towel down onto cutting board and carefully lay wet rice wrapper.
7. Place another rice wrapper in water while proceeding to the filling.
8. In the middle of the wet rice wrapper lay one or two mint leaves, ¼ cup chicken avocado salad, some shaved carrot, 1 or 2 onion slices and another mint leaf.
9. Roll up sides and bottom and continue with the rest of the rice paper wrappers until you have 10.
10. Enjoy immediately or refrigerate.

Notes Weigh****chers Points+: 2 for one roll
Thanks to sugarfreemom.com

• 1 - 5 ounce can of Tuna packed in water (drained)
• 1/4 - cup of canned black beans rinsed under cold water and drained
• 2 - Tbsp minced white onion
• 1/2 - cup of diced celery
• 1 - cup fresh spinach chopped
• 1 - medium size tomato diced large
• 1/2 - cup lite mayonnaise
• 1/4 - cup lite ranch dressing
• 1/4 - tsp garlic powder, and salt and pepper to your taste
•  

Start by measuring the spinach and placing it in a strainer.  Rinse under cold water and allow the spinach to drain. I then roll the spinach in a cloth towel or use a couple of paper towels, blotting the excess water off the spinach. Then I chop the spinach and toss the spinach in a mixing bowl, and add the remaining ingredients and mix well. I serve this  on lite bread or a thin bun.

6 servings  pro.6g, sug.2g, fib.1g, carb.7, pot.168mg, sod.340mg, chol.18mg, Tfat.8g, Sfat.1g