Food Tips: Avocado salad for a late summer's day
Scripps Howard News Service
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Food Network Kitchens
Keep your kitchen cool on a hot summer day with this easy, tasty salad.
SHRIMP-AND-AVOCADO SALAD
8 ounces cooked fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
Salt and pepper
1 ripe avocado, halved and pitted
Toss shrimp, carrots, peas, corn and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.
Serves: 2.
Calories: 322; Total Fat: 16 grams; Saturated Fat: 1.5 grams; Protein: 20 grams; Total carbohydrates: 28 grams; Sugar: 7 grams; Fiber: 8 grams; Cholesterol: 143 milligrams; Sodium: 1142 milligrams.
Courtesy Sandra Lee on foodnetwork.com
(For more information, visit www.foodnetwork.com. Distributed by Scripps Howard News Service.)
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