Heart-Healthy Soups and Salads Heart Month 2019-Recipe Book | Page 2

AVOCADO and
SHRIMP SALAD
Diced apple brings a sweet crunchiness
to this tangy shrimp salad, which is
elegant enough to serve as lunch for
guests yet portable enough to bring to
work in a container for lunch.
Number of Servings: 4
Ingredients
• 2 tablespoons fat-free, plain Greek
yogurt
• 2 teaspoon canola oil
• 3 teaspoons lime juice
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 small apple, cored and finely diced
• 1-1/2 cups finely chopped celery (about 3 stalks)
• 1/2 cup chopped cilantro
• 1/4 cup chopped scallions
• 1 pound large cooked, peeled shrimp, tails removed and chopped
• 1 avocado (pitted, peeled, diced)
• 4 large pieces Bibb lettuce (optional)
Directions
In a large bowl, add yogurt, oil, lime juice, salt, and pepper. Use a fork to whisk until
combined. Core the apple and finely dice it; finely chop the celery too. Add both
apples and celery into the bowl. Chop both the cilantro and scallions, adding into the
bowl too.
If tails remain on the shrimp, remove and discard each of them. Chop the shrimp and
add to the bowl, mixing together to combine all the ingredients. Slice the avocado
in half and remove the pit. Use a knife to gently make a cross-hatch pattern into the
avocado’s flesh. Use a spoon to scoop out diced avocado from the flesh and add to the
bowl.
Gently mix ingredients together. Serve immediately or chill salad in the refrigerator for
a couple of hours. If desired, spoon salad onto Bibb lettuce cups to serve.
Quick Tips
Cooking Tip: To use large raw shrimp, add to a large pot of boiling water and cook until
all the shrimp turn pink, just a few minutes. Drain in a colander and place shrimp under
cold water to stop from continuing to cook.
Keep it Healthy: Be wary of shrimp labeled “easy-peel,” as those shrimp have been
washed in a salt solution to help ease the shrimp out of their shells which translates to
unexpected extra sodium.
Note: The acid in the lime juice and yogurt help keep both the apples and avocado
from turning brown.
Nutrition Facts (per serving)
Calories: 246.8
Protein: 29.3g
Fiber: 5.1g