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Avocado Shrimp Salad
Grapefruit, roasted carrots, and almonds take this Avocado Shrimp Salad to a new level. Makes an easy, healthy, and delicious lunch.
Course
Salad
Cuisine
American, Canadian
Diet
Gluten Free
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
411
kcal
Author
Colleen Milne
Ingredients
1
tablespoon
extra virgin olive oil
juice and zest of one lemon
1
tablespoon
chopped fresh or dried dill
½
teaspoon
salt
2
medium carrots
peeled and cut into rounds
1
ripe avocado
sliced
½
cup
cold cooked shrimp
1
small grapefruit
peeled and sectioned
¼
cup
roasted almonds
fresh dill or parsley chopped
for garnish
Instructions
Preheat oven to 450°
Whisk together olive oil, lemon juice, dill, and salt.
Toss carrots with one tablespoon of the dressing, and arrange on a baking sheet
Roast carrots for 15 -20 minutes, turning once, until tender and slightly caramelized. Remove from oven and set aside to cool.
On plates, arrange avocado slices, shrimp, grapefruit segments, carrots, and almonds
Drizzle with dressing
Garnish with dill or parsley and serve.
Notes
I used only 1 tablespoon oil in this recipe because the avocado are high in (good) fat already, as are the nuts.
Nutrition
Serving:
1
serving
|
Calories:
411
kcal
|
Carbohydrates:
30
g
|
Protein:
12
g
|
Fat:
29
g
|
Saturated Fat:
3
g
|
Cholesterol:
80
mg
|
Sodium:
300
mg
|
Potassium:
963
mg
|
Fiber:
11
g
|
Sugar:
12
g
|
Vitamin A:
11750
IU
|
Vitamin C:
53.3
mg
|
Calcium:
138
mg
|
Iron:
2
mg