Thinking of what you want for lunch this week? Try this heart-healthy avocado and shrimp salad.

Serves 4.


  • 2 Tbsp fat-free, plain Greek yogurt
  • 2 teaspoons of canola oil
  • 3 teaspoons of lime juice
  • 1/8 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 small cored and finely diced apple
  • 1 1/2 cups of finely chopped celery
  • 1/2 cup of chopped cilantro
  • 1/4 cup of chopped scallions
  • 1 lb of large cooked, peeled shrimp, tails removed and chopped
  • 1 avocado, pitted, peeled, diced)
  • 4 large pieces of Bibb lettuce (optional)


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 togehter.

Serve immediately or chill salad in the refrigerator for a couple hours. If desired, spoon salad onto Bibb lettuce cups to serve.

Nutritional Info:

Calories 246.8
Total Fat 10.2 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 6.5 g
Cholesterol 214.3 mg
Sodium 239 mg
Potassium 0 mg
Total Carbohydrate 12.1 g
Dietary Fiber 5.1 g
Sugars 5.4 g
Added Sugars 0 g
Protein 29.3 g
Calcium 0 mg Dietary Exchanges
1/2 fruit, 4 lean meat, 1 vegetable



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