SHRIMP AND AVOCADO SALAD
This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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CALEB CLAY
[email protected]So good! I took it to a pot luck and it was gone in minutes.
Rana Lucky
[email protected]Turned out great! I served this with a side of ciabatta bread. A perfect dinner!
salih bibo
[email protected]Not a fan of the vinaigrette. I'll use a different recipe next time.
MD Sayed alom
[email protected]5 stars for the vinaigrette alone. The sweetness from the orange goes so well with the tang from the red wine.
Pabitra Das
[email protected]Who doesn't love avocados and shrimps? And the red from the paprika adds a nice touch to an otherwise flawless dish.
Dani Bell
[email protected]Followed the recipe to a T. Will definitely make it again! :)
Lungile Sibiya
[email protected]Creamy avocados, succulent shrimps, and delicious vinaigrette -- what a combination! This dish doesn't just taste amazing, it looks really beautiful too.
Captain Rehman
[email protected]Not too bad for a quick lunch. I skipped the arugula and used butter instead of the oil. Simple and easy.
Reya Islam
[email protected]This is my first time making this dish and it's a total hit! I love the fresh, light taste of the avocados and that beautiful bright orange color from the shrimps. And that tangy vinaigrette is just heaven in a bottle.