Shrimp and Avocado Salad Recipe
Try this Shrimp and Avocado Salad Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 avocado diced
- corn chips
- 1 cup of cooked and peeled shrimp (small size)
- fresh squeezed lemon juice
- 1/2 cup of cocktail sauce
- 1 diced jalapeno (without the seeds if you like it m
- 1/4 cup diced tomatoes
- 1/8 updiced red onions
- 1/8 updiced green onions (scallions)
- 1/8 upchopped cilantro
- Carbohydrate 278.123866666667 g
- Cholesterol 0 mg
- Fat 169.6896 g
- Fiber 29.8693335346381 g
- Protein 33.1250666666667 g
- Saturated Fat 22.36928 g
- Serving Size 1 1 or 2 (725g)
- Sodium 80.5333333333333 mg
- Sugar 248.254533132029 g
- Trans Fat 14.37968 g
- Calories 2744 calories
First, I start by dicing all of my vegetable ingredients.There is a trick to dicing the Avocado. Slice it in half and remove the seed. Use a knife and diced it while it's still in the peel. Then use a spoon to scoop it out. (see ingredients photo)Use small shrimp that has already been cooked and peeled. (they sell shrimp this way too)Combine all the ingredients in a bowl and stir.Note: I like to make my own cocktail sauce by using ketchup, horseradish sauce and a squeeze of lemon. Use the horseradish sauce to taste. Some like it spicier than others.Serve cold with Corn or Pita Chips and enjoy!
