Avocado with Shrimp Salad Recipe

Savor the refreshing combination of creamy avocado and succulent shrimp in this vibrant salad. Perfect for a light lunch or a flavorful appetizer, this dish brings together fresh ingredients for a taste that's both satisfying and nutritious.

Prep Time 25 minutes

Cook Time 0 Minutes

Serving Size: 4

Calories: 380

Carbohydrates: 43g

Protein: 14g

Fat: 19g

Fiber:11g

Sugar: 23g

2 large avocados
2 tbsp lemon juice
1 mango, diced
1/2 cup Sunsweet Prunes, cut into strips
1 romaine heart, chopped
1 red onion, sliced
1 cup cooked frozen baby shrimp (250/350 count), thawed
1 tbsp olive oil
2 tbsp Asian sweet and sour sauce
1 tbsp soy sauce
Salt & pepper to taste

Cut the avocados in half, removing the seed and using a spoon, scoop out the flesh, leaving a 1/4-inch rim. Brush with lemon and set aside. Dice the scooped-out avocado.

In a medium bowl, stir together red onion, shrimp, diced avocado, mango, and prunes together.

Stir in lemon juice, oil, sweet and sour sauce, and soy sauce and toss to coat.

Arrange lettuce leaves in the avocado halves and top with shrimp salad.

Tip: Garnish with toasted sesame seeds and sliced chilies if desired.

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