SHRIMP AVOCADO SALAD
This zesty, protein-packed shrimp and avocado salad is the perfect winter meal. Whenever you're craving a light and satisfying dish to get you back on track, make this!
Provided by Michelle Tam
Categories Salad
Number Of Ingredients 12
Steps:
- Pat the shrimp dry with some paper towels and then toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper.
- Heat a large heavy bottomed skillet over medium high heat. When the pan is hot, add 1 tablespoon of extra virgin olive oil. Place the shrimp in a single layer in the pan.
- Cook the shrimp for about 1 minute or until pink on the bottom. Then, flip each one to cook for another minute or until cooked through. Don't overcook the shrimp or they'll turn rubbery! Transfer the cooked shrimp to a clean bowl.
- In a measuring cup or small bowl, whisk together the champagne vinegar, Dijon mustard, ½ teaspoon of Diamond Crystal kosher salt, and ¼ teaspoon of freshly cracked black pepper. Slowly whisk in ¼ cup of extra virgin olive oil until a uniform suspension forms. Taste and adjust seasoning with more vinegar, olive oil, salt, and/or pepper if needed.
- Spoon 2 tablespoons of the dressing over the cooked shrimp and toss well. Set aside to let the flavors meld and for the shrimp to cool down a little.
- In a separate large bowl, add the arugula and shaved fennel. Season with salt and pepper. Add salad dressing to taste and toss well to combine.
- Divide half the salad greens onto four individual plates. Then, distribute half of the shrimp, orange segments, avocado, and pistachios to each plate.
- Divvy up the the remaining salad greens and the rest of the toppings. Garnish with Quick-Pickled Red Onions if desired. Season to taste with salt, pepper, or extra salad dressing. Serve immediately!
Nutrition Facts : Calories 452 kcal, Carbohydrate 17 g, Protein 28 g, Fat 32 g, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
SHRIMP & AVOCADO SALAD (LOW CARBS)
This is a wonderful salad as a complete meal, especially for diabetics that need to watch their carbs and sugars.
Provided by Alan Leonetti
Categories One Dish Meal
Time 18m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE DRESSING:.
- Peel, pit and mash the avocado. Add the rest of the dressing ingredients and blend well.
- TO MAKE THE SALAD:.
- Cover bottom of skillet with extra-virgin olive oil.
- Season shrimp with Kirkland Seasoning Salt or Monterey steak seasoning, bacon bits, and 1 teaspoon lemon juice and sauté on both sides for 2-3 minutes total.
- Divide the lettuce between 2 dinner plates. Place the avocado dressing over the lettuce. Drizzle a teaspoon of lemon juice over each plate. Place a sliced hard-boiled egg over each plate. Place 6 grape tomatoes around each plate. Cut up the 2 avocados into bite-sized pieces and spread out the pieces between the 2 plates. Sprinkle half of the shrimp on each plate and serve.
Nutrition Facts : Calories 891.6, Fat 58.5, SaturatedFat 9.5, Cholesterol 560.9, Sodium 836.4, Carbohydrate 39.8, Fiber 22.3, Sugar 4.4, Protein 60.7
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