Rating: 3 stars
350 Ratings
  • 5 star values: 57
  • 4 star values: 46
  • 3 star values: 64
  • 2 star values: 120
  • 1 star values: 63

A fantastic use for leftover shrimp—or an excellent reason to buy cooked shrimp at the grocery store—this salad just requires a tiny bit of chopping and whisking before dinner’s served. We found one plum tomato for each serving provides just enough coverage, but feel free to use whatever varieties are fresh (halved cherry or grape tomatoes taste great here, too). Hoping to make this soon but your avocado’s still rock-hard? Use your easy tactic for ripening avocados alongside a banana in a brown paper bag. And though the recipe doesn’t call for it, baby spinach offers the same nutritional benefits, in smaller bites.

Gallery

Credit: David Prince

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together the lemon juice, oil, capers, honey, ½ teaspoon salt, and ¼ teaspoon pepper.

    Advertisement
  • In a large bowl, toss the spinach, shrimp, tomatoes, and avocado with the vinaigrette.

Nutrition Facts

313 calories; fat 19g; saturated fat 3g; cholesterol 172mg; sodium 541mg; protein 26g; carbohydrates 11g; sugars 3g; fiber 5g; iron 5mg; calcium 133mg.
Advertisement