Shrimp salad with avocado

Boiled shrimp with avocado, cucumber and tomato on lettuce dressed with olive oil and lemon.

Number of servings

1

Nutrients

For entire dish

Calories

341 kcal

Protein

27.1 g

Carbohydrates

14 g

Fat

21.7 g

Fiber

6.6 g

Per serving

Calories

341 kcal

Protein

27.1 g

Carbohydrates

14 g

Fat

21.7 g

Fiber

6.6 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

45.2 mcg

C

24.5 mg

E

1.7 mg

K

55.2 mcg

B9

49.9 mcg

B12

1.3 mcg

Fe

0.1 mg

K⁺

88.2 mg

Ingredients

• Shrimp — 120 g
• Iceberg lettuce — 80 g
• Avocado — 60 g
• Cucumber — 60 g
• Tomato — 60 g
• Olive oil — 12 g
• Lemon — 12 g
• Table salt — 1 g
• Black pepper — 1 g

Cooking instructions

1. Peel and devein the shrimp.
2. Tear the iceberg lettuce into pieces.
3. Dice the cucumber and the tomato.
4. Cut the avocado into cubes.
5. Squeeze the juice from the lemon.
6. Bring a pot of salted water to a boil.
7. Simmer the shrimp for 3 minutes until pink.
8. Drain the shrimp and cool them under cold water.
9. Combine the lettuce, cucumber, tomato and avocado in a bowl.
10. Add the shrimp on top.
11. Whisk the olive oil with the lemon juice, salt and black pepper.
12. Pour the dressing over the salad and serve cold.