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Shrimp and Romaine Salad with Avocado

Shrimp_and_Romaine_Salad_with_Avocado_Nina_Cherie_PhD

Those of you who either know or follow me are fully aware that I can’t get enough of eating salads. Shrimp salads are among my most favorite, as they’re a solid source of lean protein and key micronutrients. Here’s an incredibly delicious recipe for my ‘Shrimp and Romaine Salad with Avocado’ that only takes about 15-20 minutes to prepare.

What You Need

  • 8 ounces of high-quality shrimp, unpeeled
  • 3-4 cups of romaine lettuce, chopped
  • 1/2 cup of cucumber with peel, cubed
  • 1/3 cup of tomato, chopped
  • 2 large mushrooms, chopped
  • 1 whole avocado, cubed
  • 2 hard-boiled eggs (1 whole and 1 whites), cubed
  • 4 tablespoons of gorgonzola cheese crumbles
  • 4 tablespoons of almonds, sliced
  • 2 tablespoons of extra-virgin olive oil
  • Old Bay seasoning and freshly ground pepper, to taste

How To Prepare

Peel, rinse, and then season the shrimp to taste with Old Bay and pepper. In a skillet over medium heat, sauté the shrimp in olive oil and set them aside. Place the romaine lettuce in a serving plate, top with cucumber, tomato, mushrooms, avocado, eggs, cheese and almonds, and finish if off with a raspberry vinaigrette, honey mustard or Italian-style dressing.

Rich in protein, healthy fats and fiber, this mouthwatering recipe makes about 2-3 servings of salad at around 415-620 calories each (without dressing).

RECIPE: Lemon Garlic Shrimp

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