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Avocado Shrimp Salad

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Christopher M Rodgers

"I love this shrimp and avocado salad. I make this at least once a week."
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30 m servings 400 cals
Original recipe yields 4 servings

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  1. Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
  2. Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

Nutrition Facts

Per Serving: 400 calories; 30.2 g fat; 15.1 g carbohydrates; 20.5 g protein; 113 mg cholesterol; 645 mg sodium. Full nutrition

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