Shrimp and Avocado Salad

Name: Shrimp and Avocado Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 2 medium ripe avocados, peeled and cut into 1/2-inch pieces; 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed; 1 cup pico de gallo; 1/2 cup Clamato juice, chilled; 2 tablespoons lime juice; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/8 to 1/4 teaspoon hot pepper sauce; Dash pepper; Lime wedges, optional

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. —Carly Terrell, Granbury, Texas

Shrimp and Avocado Salad Recipe photo by Taste of Home

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Ingredients

2 medium ripe avocados, peeled and cut into 1/2-inch pieces
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 cup pico de gallo
1/2 cup Clamato juice, chilled
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon hot pepper sauce
Dash pepper
Lime wedges, optional

Directions

Combine all ingredients except lime wedges in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

Health Tip: Following a low-carb diet? At just 8g carbs per serving, this dinner’s for you. Serve with whole grain crackers or French bread if you crave the extra carbs.

Test Kitchen tips

This salad can be made ahead. Combine everything except the avocado; cover and refrigerate for up to four hours. Add avocado just before serving.

Serve with toasted pita wedges for a heartier meal.

Nutrition Facts

1 cup: 209 calories, 9g fat (1g saturated fat), 172mg cholesterol, 329mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Shrimp and Avocado Salad

Ingredients

Directions

Nutrition Facts

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