Baja Shrimp Avocado Salad

TAKES: 20 min. MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

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. —Carly Ter­rell, Gran­bury, TX

2 medium ripe av­o­ca­dos, peeled and cut into 1/2-in. pieces

11/2 lbs. peeled and de­veined cooked shrimp (31-40 per lb.), tails re­moved

1 cup pico de gallo

1/2 cup Clam­ato juice, chilled 2 Tbsp. lime juice

1/4 tsp. kosher salt 1/4 tsp. ground cumin

1/8 to 1/4 tsp. hot pep­per sauce Dash pep­per

Lime wedges, op­tional

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

PER SERV­ING 209 cal., 9g fat (1g sat. fat), 172mg chol., 329mg sod., 8g carb.

(1g sug­ars, 3g fiber), 24g pro.

Di­a­betic ex­changes: 3 lean meat, 2 fat.

TEST KITCHEN TIP This salad can be made ahead. Com­bine ev­ery­thing ex­cept the avocado; cover and re­frig­er­ate for up to four hours. Add avocado just be­fore serv­ing. Serve with toasted pita wedges for a hearty meal.

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