Spinach, Shrimp, and Avocado Salad

Spinach, Shrimp, and Avocado Salad
 David Prince
Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

3
tablespoons
lemon juice
3
tablespoons
olive oil
1
tablespoon
chopped capers
1/2
teaspoon
honey
kosher salt and black pepper
8
cups
spinach
1
pound
cooked, peeled, and deveined medium shrimp
4
plum tomatoes, chopped
1
avocado, sliced

Directions

  1. In a small bowl, whisk together the lemon juice, oil, capers, honey, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. In a large bowl, toss the spinach, shrimp, tomatoes, and avocado with the vinaigrette.
Kate Merker and Sara Quessenberry
April 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 170
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 172 mg
  • Sodium 541 mg
  • Protein 26 g
  • Carbohydrate 11 g
  • Sugar 3 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium 133 mg
What does this mean? See Nutrition 101.