Spinach, Shrimp, and Avocado Salad
Serves 4|
Hands-On Time:
15m
|
Total Time:
15m
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
- In a small bowl, whisk together the lemon juice, oil, capers, honey, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a large bowl, toss the spinach, shrimp, tomatoes, and avocado with the vinaigrette.
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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