Shrimp Avocado Salad

By TheresaJ

Ingredients

• Lime juice 1/3 cup 75 mL
• Chopped fresh cilantro or parsley 1/4 cup 60 mL
• Olive oil 1 tbsp. 15 mL
• Jalapeño pepper, finely diced 1 1
• Garlic and herb no-salt seasoning 1 tsp. 5 mL
• Water 4 cups 1 L
• Garlic and herb no-salt seasoning 1 tsp. 5 mL
• Frozen uncooked medium shrimp 1 lb. 454 g
• (peeled and deveined), thawed
• Chopped or torn romaine lettuce, 4 cups 1 L
• lightly packed
• Diced fresh tomato 1 cup 250 mL
• Medium avocados, cut into 8 slices each 2 2
• Sliced green onion 1/4 cup 60 mL

Preparation

Step 1

Combine first 5 ingredients in medium bowl.

Combine water and seasoning in medium saucepan. Bring to a boil. Add shrimp. Cook for about 2 minutes until shrimp turn pink. Drain. Rinse with cold water. Drain. Add to lime juice mixture. Stir.

Arrange next 3 ingredients, in order given, on 4 individual serving plates. Spoon shrimp mixture over top.

Sprinkle with green onion. Serves 4.

1 serving: 301 Calories; 20.6 g Total Fat (2.8 g Mono, 1.2 g Poly, 2.1 g Sat); 172 mg Cholesterol; 12 g Carbohydrate; 5 g Fibre; 27 g Protein; 180 mg Sodium