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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Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
4
Yield:
4 salads
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.

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  • 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.

Nutrition Facts

452 calories; protein 18.8g 38% DV; carbohydrates 27.6g 9% DV; fat 32.4g 50% DV; cholesterol 144.5mg 48% DV; sodium 217mg 9% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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