Summer Fruit, Shrimp, and Avocado Salad recipe

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Ingredients

2 pounds baby romaine lettuce
1 large ripe avocado, sliced
1 cup chopped ripe mango
1 cup fresh blueberries
¼ chopped sun-dried tomatoes, rehydrated in 1/4 cup hot water
¼ cup minced red onion
2 tablespoons olive oil
2 tablespoons salted butter
¾ pound large shrimp - peeled, deveined, and tails removed
1 tablespoon lemon juice
freshly ground black pepper to taste
¼ cup olive oil and vinegar salad dressing (such as Newman's Own®), or to taste

Nutrition Info

451.8 calories
carbohydrate: 27.6 g
cholesterol: 144.5 mg
fat: 32.4 g
fiber: 11.4 g
protein: 18.8 g
saturatedFat: 7.8 g
servingSize: -
sodium: 217 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.

  2. Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.

  3. Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.

Recipe Yield

4 salads

Recipe Note

Fresh summer fruit, tasty shrimp, creamy avocado, and crisp baby romaine lettuces make this a light but filling main dish salad. Serve with a French baguette for a satisfying meal.

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