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Shrimp & Avocado Salad
Juicy shrimp and creamy avocado mingle with crisp radishes and scallions in a bright ginger-lime dressing that balances sweet, tangy, and gently spicy notes. Spooned over a bed of mixed greens and finished with cilantro, each bite tastes cool, vibrant, and deeply refreshing.
- Total
- 18 min
- Prep
- 18 min
- Serves
- 6
Nutrition per Serving
- Calories
- 367
- Protein
- 21g
- Carbs
- 17g
- Fat
- 25g
- Fiber
- 9g
- Sugar
- 5g
- Sodium
- 480mg
Ingredients
- 1 pound large peeled, deveined cooked shrimp, coarsely chopped
- 3 small ripe avocados, cubed
- 1/2 cup thinly sliced radishes
- 1/4 cup thinly sliced scallions
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 12 cups mixed greens or chopped romaine lettuce
- Chopped fresh cilantro for garnish
Instructions
- Gently stir shrimp, avocados, radishes and scallions together in a medium bowl. Whisk oil, lime juice, ginger, sugar, salt and crushed red pepper in a small bowl. Pour the dressing over the shrimp mixture; gently stir to coat well. Divide greens (or lettuce) among 6 plates; top evenly with the shrimp mixture and garnish with cilantro, if desired. Recipe developed by Pam Lolley