Avocado Mixed Greens with Shrimp

CREAMY CALIFORNIA AVOCADO MIXED GREENS WITH SHRIMP

Recipe Provided By the California Avocado Commission

A fresh, lemony cream dressing richly coats romaine, shrimp, and avocado and it’s spiced up with red and black pepper! This recipe is an excellent source of Vitamins A and C.

Ingredients

• Lemon-Garlic Cream Dressing:

• ½ cup
  light mayonnaise
• ¼ cup
  fresh lemon juice
• 2
  medium garlic cloves, minced
• ¾ tsp.
  salt
• ¾ tsp.
  coarsely ground black pepper
• ⅛ tsp.
  dried pepper flakes

• Salad:

• 6 cups
  European blend or red leaf and romaine torn lettuce leaves, coarsely chopped
• 1
  medium celery stalk, thinly sliced
• ½ cup
  thinly sliced white or red onion, optional
• 1 ½ cups
  cooked peeled shrimp
• 1
  ripe Fresh California Avocado, peeled, seeded and chopped
• 8
  pitted ripe olives, halved

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Serves:

Instructions

1. Whisk together dressing ingredients in a medium bowl.
2. Place lettuce, celery, onion, and shrimp in a large salad bowl.
3. Pour dressing over lettuce mixture; toss gently, yet thoroughly until well coated. Gently stir in avocado pieces and olives.

Yield (Liquid): 8 cups total
Serving Suggestions: Serve with rosemary breadsticks
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 290; Total Fat 21 g (Sat 1.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 95 mg; Sodium 410 mg; Potassium 674 mg; Total Carbohydrates 15 g; Dietary Fiber 6 g; Total Sugars 2 g; Protein14 g; Vitamin A 5105 (IU); Vitamin C 35 mg; Calcium 80 mg; Iron 3 mg; Vitamin D 86 (IU); Folate 168 mcg; Omega 3 Fatty Acid 0.5 g