Shrimp and Avocado Salad

  Salads

This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal.

Shrimp and Avocado Salad

Average Rating: 0

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.

Ingredients

  • 2 medium ripe avocados, peeled and cut into 1/2-inch pieces
  • 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
  • 1 cup pico de gallo
  • 1/2 cup Clamato juice, chilled
  • 2 tablespoons lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • Dash pepper
  • Lime wedges, optional

Instructions

  • 1. Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

Nutrition Facts

1 cup: 209 calories, 9g fat (1g saturated fat), 172mg cholesterol, 329mg sodium, 8g carbohydrate (1g sugars, 3g fiber), 24g protein.
Diabetic Exchanges:
3 lean meat, 2 fat.

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