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Avocado and Shrimp Salad
Light, refreshing, and a super quick to make meal is what you get with this avocado and shrimp salad!
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Servings:
6
Calories:
255 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 1 pound Shrimp peeled and deveined, tails removed
- 1 pint cherry tomato halved, about 2 cups
- 1 ½ cups corn thawed if frozen or 1 can drained
- 2 avocado peeled and cubed
- ¼ cup feta cheese crumbled
- ½ bunch basil coarsely chopped, fresh
Dressing:
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 lime juiced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
Instructions
- Pan-fry, steam or grill shrimp until they are cooked through, about 3-4 minutes total. Set aside to cool completely.
- In a large bowl, combine all the salad ingredients.
- Make the dressing in a small bowl and pour over salad. Toss to combine.
Cup of Yum
Notes
- You can use cooked shrimp.
Nutrition Information
Serving
1 serving
Calories
255kcal
(13%)
Carbohydrates
17g
(6%)
Protein
20g
(40%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.003g
(0%)
Cholesterol
125mg
(42%)
Sodium
341mg
(14%)
Potassium
771mg
(16%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
544IU
(11%)
Vitamin C
29mg
(32%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 255
% Daily Value*
| Serving | 1 serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 125mg | 42% |
| Sodium | 341mg | 14% |
| Potassium | 771mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 29mg | 32% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.