I have been enjoying a variety of delicious seafood on my east coast travels. Inspired by the flavors and fall recipes, I wanted to share a recipe that includes nutritious and tasty ingredients. Shrimp is a great protein source with minimal fat, while avocado offers heart-healthy unsaturated fat and is full of vitamins, minerals and antioxidants. In addition to adding a nice crunch to the salad, pumpkin seeds are full of zinc and a wide variety of antioxidants. Enjoy this colorful salad full of vegetables, herbs, healthy protein and fat as a side salad or entree!
SHRIMP AND AVOCADO SALAD from the World’s Healthiest Foods.org
Prep and Cook Time: 15 minutes
Ingredients:
- 1 lb cooked medium sized shrimp (buy still frozen if possible for freshness), remove tails
- 1 medium-sized tomato, seeded and chopped
- 3 scallions, chopped
- 1 large clove garlic, pressed
- 2 TBS fresh lemon juice
- 1 TBS balsamic vinegar
- 1 large firm avocado, cut into 1/2-inch cubes
- 1 TBS chopped cilantro
- 1 TBS chopped fresh mint
- 2 TBS chopped pumpkin seeds
- salt and pepper to taste
- pinch red pepper flakes
- extra virgin olive oil to taste
- 1 head small romaine lettuce, outer leaves removed
Directions:
- Make sure shrimp is completely unfrozen if you buy it already cooked. Pat it dry with paper towels.
- Mix all ingredients, except lettuce, in a bowl. For optimum flavor, marinate in refrigerator for 15 minutes or more. It is still very good served right away if you don’t have the time. Serve on bed of chopped romaine lettuce.
Serves 4
Be Well ~Meg @REJOOV
REJOOV: Nourish.Hydrate.Rejuvenate.
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