Shrimp and Avocado Salad with Lemon Garlic Dressing

By RossanaV

Nutrition Information Per Serving: Calories 290; Total Fat 21 g (Sat 1.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 95 mg; Sodium 410 mg; Potassium 674 mg; Total Carbohydrates 15 g; Dietary Fiber 6 g; Total Sugars 2 g; Protein14 g; Vitamin A 5105 (IU); Vitamin C 35 mg; Calcium 80 mg; Iron 3 mg; Vitamin D 86 (IU); Folate 168 mcg; Omega 3 Fatty Acid 0.5 g

Ingredients

• Lemon-Garlic Cream Dressing
• 1/2 cup
light mayonnaise
• 1/4 cup
fresh lemon juice
• 2 medium garlic cloves, minced
• 3/4 tsp.
salt
• 3/4 tsp.
coarsely ground black pepper
• 1/8 tsp.
dried pepper flakes
• Salad
• 6 cups
European blend or red leaf and romaine torn lettuce leaves, coarsely chopped
• 1 medium celery stalk, thinly sliced
• 1/2 cup
thinly sliced white or red onion, optional
• 1 1/2 cups
cooked peeled shrimp
• 1 ripe, Fresh California Avocado, peeled, seeded and chopped
• 8 pitted ripe olives, halved

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Whisk together dressing ingredients in a medium bowl.
2. Place lettuce, celery, onion, and shrimp in a large salad bowl.
3. Pour dressing over lettuce mixture; toss gently, yet thoroughly until well coated. Gently stir in avocado pieces and olives.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Dressing yields 8 cups total.