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Summer Fruit, Shrimp, and Avocado Salad

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"Fresh summer fruit, tasty shrimp, creamy avocado, and crisp baby romaine lettuces make this a light but filling main dish salad. Serve with a French baguette for a satisfying meal."
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Ingredients

35 m servings 452 cals
Original recipe yields 4 servings (4 salads)

Directions

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  1. Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
  2. 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.
  3. Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.

Nutrition Facts


Per Serving: 452 calories; 32.4 g fat; 27.6 g carbohydrates; 18.8 g protein; 144 mg cholesterol; 217 mg sodium. Full nutrition

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