Shrimp and Avocado Salad

Shrimp salad makes a refreshing summer dinner that is simple and quick to prepare. We particularly enjoyed this dinner at the end of a long summer day camping near the beach with friends.
Shrimp and avocado salad

*Shrimp and avocado salad Lemon sparkling water*

Makes 4 servings

1-1/2 lbs bay shrimp
10 oz chopped romaine lettuce
1 avocado
1 cucumber
1 red pepper, diced
4 tbsp sunflower seeds
3 tbsp fresh lemon juice
Olive oil, salt and pepper

Preparation:

  1. In a large bowl, whisk lemon juice with 1/2 cup olive oil, salt and pepper.
  2. Slice avocado. Peel and slice 1/2 of cucumber.
  3. Dice red pepper and remaining 1/2 of cucumber.
  4. Toss chopped romaine lettuce with lemon dressing, diced red pepper and diced cucumber.
  5. Serve salad on plates, topped with sliced avocado, sliced cucumber, sunflower seeds and bay shrimp.

Donna Whitlock

Donna Whitlock


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