Spinach, Shrimp, and Avocado Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
