Baja Shrimp Avocado Salad
TAKES: 20 min. MAKES: 6 servings
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.