Chili lime shrimp and avocado salad is the perfect meal for an outdoor gathering and can be made in less than 20 minutes.Disclosure: I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.
Summer is meant to be relaxing and carefree. If you scale back your cooking in the summer, but still want to enjoy delicious and healthy meals, welcome to the club! Today I am posting one of my easy peasy summer recipes that incorporates avocados; an ideal seasonal ingredient that will boost the nutritional value and flavor of dishes you prepare for summer get-togethers including dips, cold soups, salads, sandwiches, wraps, and grilled foods.
So you get the ‘scaling back the cooking’ part but perhaps you are wondering why avocado? Taste. Health enhancing. Culinarily versatility. These are the top 3 reasons I love avocados. Taste is subjective, but if you haven’t tasted an avocado, I recommend you expand your palate! The health enhancing attributes are backed by science. Avocados are a source of healthy monounsaturated fat (MUFA) and studies show these fats improve blood cholesterol levels which can reduce your risk for cardiovascular disease. Research also shows that MUFA can benefit insulin levels and blood glucose control, important if you have type 2 diabetes. Aside from healthy fats, one fifth of an avocado contains 20 vitamins, minerals and phytonutrients. Once you start to use this nutrient rich fruit you will soon see its culinarily versatility. It simply can be added as an ingredient to foods served anytime of day, from breakfast to dinner.
If you’re planning another backyard BBQ or pool party this summer, don’t sweat the small stuff. Keep it simple, delicious, and nutritious. My appetizing chili lime shrimp and avocado salad can be made in less than 20 minutes and most of this is prep time. If you plan ahead, your can pull it together in under 10 minutes! The nutritional profile (below) speaks for itself. Enjoy your summer!!! Please check out the links at the bottom of this post for more ways to love avocado this summer.
Nutritional Profile of Chili Lime Shrimp and Avocado Salad (one serving) : 218 calories, 14 g fat, 2 grams saturated fat, 8.5 grams monounsaturated fat, 2 grams polyunsaturated fat, 128 mg cholesterol, 425 mg sodium, 468 mg potassium, total carbohydrates 7 grams, dietary fiber 3 grams, total sugar 1 gram, protein 18 grams, vitamin A 88% DV, vitamin C 35% DV, calcium 7% DV, iron 15 % DV, vitamin D 32% DV, folate 25% DV, omega 3 fatty acids 599 mg
Chili Lime Shrimp and Avocado Salad
Ingredients (serves 4)
- 1 raw avocado, skin removed and sliced
- 12 oz. fresh shrimp, peeled and deveined
- 4 cups mixture of romaine and red leaf lettuce
- 2 Tablespoons olive oil, divided
- juice of one lime ( about 2 Tablespoons)
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- salt and fresh black pepper to taste
Combine avocado and lettuce on a large platter and season to taste with salt and pepper. Combine lime juice, chili powder and sea salt in small bowl and set aside. Mist greens with olive oil spray. Heat remaining 1 tablespoon of olive oil in saute pan over medium high heat. Add shrimp to saute pan searing on each side about 2 minutes; pour lime juice mixture over half way through the cooking. Top avocado salad with cooked shrimp. Use a spoon to drizzle any remaining lime juice sauce over the salad. Serve immediately.