AVOCADO SALAD WITH LEMON - HERB SHRIMP
MAKES: 4 PREP TIME: 15 MINUTES COOK TIME: NONE Tiny salad shrimp from the Gulf of St. Lawrence are wonderful in salads. They are widely available and, since they come cooked, are very convenient. If you’re on the West Coast, use cooked BC spot prawns instead.
INGREDIENTS 340 g cooked tiny salad shrimp, thawed
3 tbsp (45 mL) lemon juice
2 tbsp (25 mL) finely minced shallot (about half of 1 shallot) 1 tbsp (15 mL) chopped fresh parsley
⅛ tsp (0.5 mL) salt
2 tbsp (25 mL) cold-pressed canola oil or extra-virgin olive oil
Fresh black pepper, to taste
1 large ripe avocado, cubed
2 romaine hearts METHOD 1. Place shrimp in a colander and rinse well with cold water; let drain.
2. Stir lemon juice with shallot, parsley and salt in a large bowl. Stir in oil and season with pepper. Stir in drained shrimp, then gently stir in avocado.
3. Slice each romaine heart in half; spoon shrimp mixture overtop. Drizzle with juices from the bowl.
PER SERVING: 248 calories, 19 g protein, 16 g fat (2 g saturated fat), 8.6 g carbohydrates, 4.5 g fibre, 129 mg cholesterol, 136 mg sodium