Summer Fruit, Shrimp, and Avocado Salad
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Ingredients35 m servings 452 cals
Original recipe yields 4 servings (4 salads)
- Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
- Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.
- Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.
Per Serving: 452 calories; 32.4 g fat; 27.6 g carbohydrates; 18.8 g protein; 144 mg cholesterol; 217 mg sodium. Full nutrition