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CREAMY CALIFORNIA AVOCADO MIXED GREENS WITH SHRIMP
Rating5 of 5 2
2 Ratings | 0 Comments
Recipe Provided By the California Avocado Commission
A fresh, lemony cream dressing richly coats romaine, shrimp, and avocado and it’s spiced up with red and black pepper! This recipe is an excellent source of Vitamins A and C.
Lemon-Garlic Cream Dressing:
fresh lemon juice
medium garlic cloves, minced
coarsely ground black pepper
dried pepper flakes
European blend or red leaf and romaine torn lettuce leaves, coarsely chopped
medium celery stalk, thinly sliced
thinly sliced white or red onion, optional
cooked peeled shrimp
ripe Fresh California Avocado, peeled, seeded and chopped
pitted ripe olives, halved
- Whisk together dressing ingredients in a medium bowl.
- Place lettuce, celery, onion, and shrimp in a large salad bowl.
- Pour dressing over lettuce mixture; toss gently, yet thoroughly until well coated. Gently stir in avocado pieces and olives.
Yield (Liquid): 8 cups total
Serving Suggestions: Serve with rosemary breadsticks
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Calories 290; Total Fat 21 g (Sat 1.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 95 mg; Sodium 410 mg; Potassium 674 mg; Total Carbohydrates 15 g; Dietary Fiber 6 g; Total Sugars 2 g; Protein14 g; Vitamin A 5105 (IU); Vitamin C 35 mg; Calcium 80 mg; Iron 3 mg; Vitamin D 86 (IU); Folate 168 mcg; Omega 3 Fatty Acid 0.5 g
% Daily Value*: Vitamin A 100%; Vitamin C 60%; Calcium 8%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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