Heart Healthy
Diced apple brings a sweet crunchiness to this tangy shrimp salad, which is versatile enough to serve to guests on a hot summer's day or easily portable to take to work for lunch.
Print Recipe
Avocado and Shrimp Salad
-
Servings:
4
Ingredients
-
2 tablespoons Greek yogurt -
2 tablespoons canola or corn oil -
3 teaspoons lime juice -
1/4 teaspoon pepper -
1/8 teaspoon salt -
1 pound shrimp -
1 small apple -
1 1/2 cups celery -
1/2 cup cilantro -
1/4 cup green onion -
1 medium avocado -
4 large Bibb lettuce leaves
Directions
Tip: Click on step to mark as complete.
-
In a large bowl, whisk together the yogurt, oil, lime juice, pepper, and salt. -
Stir in the shrimp, apple, celery, cilantro, and green onion. -
Gently stir in the avocado. -
Serve immediately, or cover and refrigerate to serve cold. -
When ready to serve, spoon the salad into the lettuce leaves.
Cooking Tip: To cook raw shrimp, add the shrimp to a large pot of boiling water. Cook for 2 to 3 minutes, or until all the shrimp turn pink on the outside. Drain in a colander. Run the shrimp under cold water to stop the cooking process. Drain well.
Keep it Healthy: Be sure to check and compare the sodium values on the Nutrition Facts label on packages of shrimp. Those labeled “easy peel" most likely mean the shrimp were washed in a salt solution, which helps ease the shrimp out of their shells but also adds excess sodium.
Tip: The acid in the lime juice and yogurt help keep both the apples and avocado from turning brown.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 247 | |
|---|---|---|
| Total Fat | 10.0 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 6.5 g | |
| Cholesterol | 214 mg | |
| Sodium | 239 mg | |
| Total Carbohydrate | 12 g | |
| Dietary Fiber | 5 g | |
| Sugars | 5 g | |
| Added Sugars | 0 g | |
| Protein | 29 g | |
Dietary Exchanges
1/2 fruit, 4 lean meat, 1 vegetable
-
Servings:
4
Ingredients
-
2 tablespoons Greek yogurt -
2 tablespoons canola or corn oil -
3 teaspoons lime juice -
1/4 teaspoon pepper -
1/8 teaspoon salt -
1 pound shrimp -
1 small apple -
1 1/2 cups celery -
1/2 cup cilantro -
1/4 cup green onion -
1 medium avocado -
4 large Bibb lettuce leaves
Directions
Tip: Click on step to mark as complete.
-
In a large bowl, whisk together the yogurt, oil, lime juice, pepper, and salt. -
Stir in the shrimp, apple, celery, cilantro, and green onion. -
Gently stir in the avocado. -
Serve immediately, or cover and refrigerate to serve cold. -
When ready to serve, spoon the salad into the lettuce leaves.
Cooking Tip: To cook raw shrimp, add the shrimp to a large pot of boiling water. Cook for 2 to 3 minutes, or until all the shrimp turn pink on the outside. Drain in a colander. Run the shrimp under cold water to stop the cooking process. Drain well.
Keep it Healthy: Be sure to check and compare the sodium values on the Nutrition Facts label on packages of shrimp. Those labeled “easy peel" most likely mean the shrimp were washed in a salt solution, which helps ease the shrimp out of their shells but also adds excess sodium.
Tip: The acid in the lime juice and yogurt help keep both the apples and avocado from turning brown.