AVOCADO SHRIMP SALAD
I adore precooked shrimp in a salad.
It’s a delicious snack and gives me all the protein and fat that I need
to satiate my appetite for several hours. This is an
attractive salad with the light greens from the avocado and celery and pink
color from the shrimp. I briefly cook the shrimp to make it taste a whole lot better than when it is just thawed. Chill the salad until serving time. Awesome!
2
tbsp butter
11/2 lbs precooked shrimp (0.680 kg)
1 tsp crushed garlic (5 mL)
(bottled kind)
1/2 tsp
salt (2 mL)
1/2 tsp
black pepper (2 mL)
2 stalks celery, minced
2 avocados
1 tsp lemon juice (5 mL)
Dressing:
1/2 cup
mayonnaise (125 mL)
1/4 cup
sour cream (60 mL)
1/2 tsp
salt (2 mL)
In
large frying pan, over medium heat, in butter, cook shrimp and garlic
stir-frying all the time for 2 minutes.
Drain in a colander set over a bowl.
Add celery. In medium bowl,
combine chopped avocadoes and toss with lemon juice.
Dressing: In small
bowl, combine mayonnaise, sour cream and salt; whisk to combine. Add to shrimp mixture and combine well. Gently stir in avocados.
Yield: 8 servings
1
serving
319.1
calories
18.7
g protein
25.4
g fat
0.2 g fiber
4.6
g net carbs