Shrimp & Avocado Salad Recipe

Serves 4

1 lb cooked medium sized shrimp, remove tails

1 medium-sized tomato, seeded/chopped

3 scallion, chopped

1 garlic clove, minced

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 large firm avocado, pitted, cute in 1/2-inch cube

1 tablespoon chopped cilantro

salt & pepper to taste

pinch red pepper flakes

extra virgin olive oil to taste (1/2 tablespoon)

1 head small romaine lettuce, outer leaves removed

Directions

Cook shrimp or make sure shrimp is completely unfrozen, if you buy it already cooked. Pat dry with paper towels. Combine all ingredients—except lettuce—with shrimp in a bowl, then mix. For optimum flavor, marinate in refrigerator for 15 minutes or more. It is still quite good served right away if you don’t have the time.
Serve on bed of chopped romaine lettuce.

Per serving: 250 calories, 11 g fat, 1.75 g saturated fat, 8 g carbohydrates, 2.75 g fiber, 31 g protein

Courtesy of Dr. Earl Eye, Cenegenics Jacksonville
Recipe by Kerri Napoleon, RD, CSSD, LD/N