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Spinach, Shrimp, and Avocado Salad

Spinach, Shrimp, and Avocado Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 313Calories From Fat 170
  • Fat 19g
  • Sat Fat 3g
  • Cholesterol 172mg
  • Sodium 541mg
  • Protein 26g
  • Carbohydrate 11g
  • Sugar 3g
  • Fiber 5g
  • Iron 5mg
  • Calcium 133mg
What does this mean? See Nutrition 101 .

Quick Tip

For neat slices, halve the avocado and remove the pit. Use a spoon to scoop out the flesh whole. Place it flat-side down on a cutting board and slice, using the tip of a chef’s knife.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.