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Shrimp and Avocado Salad

Shrimp and Avocado Salad

WebMD Recipe

  • 3 tablespoons
    fat-free sour cream
  • 1 tablespoon
    light mayonnaise
  • 1 1/2 teaspoon
    worcestershire sauce
  • 1 tablespoon
    chili sauce
  • 1 cup
    cooked shrimp meat, about 6 ounces, rinsed and patted dry
  • 1/4 cup
    red bell pepper, finely chopped
  • 1 tablespoon
    fresh chives, chopped
  • avocados, peeled, pitted, and halved lengthwise
  • 1 1/2 teaspoon
    lemon juice
  • 4 cups
    romaine lettuce, shredded
  • 4 pinches
  1. Combine sour cream, mayonnaise, Worcestershire sauce, and chili sauce in a medium bowl and whisk briefly to blend well.
  2. Stir shrimp, red pepper, and chives into the dressing. Spoon the shrimp mixture into the avocado halves, and sprinkle lemon juice over the top of each.
  3. Serve each avocado half on a bed of romaine lettuce (about 1 cup each). Dust the top of each shrimp-stuffed avocado half with a pinch of paprika.
Nutritional Information

Makes: 4 servings
  • Calories239
  • Protein13 g
  • Carbohydrates13 g
    • Dietary fiber5 g
  • Fat14.5 g
    • Saturated fat2.6 g
  • Cholesterol84 mg
  • Sodium206 mg
  • Calories from Fat53%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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