Bay Shrimp and Avocado Salad

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking
Episode: Beach Bash

Ingredients

• 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

Directions

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.

Per Serving: 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. 

sumber dari: foodnetwork.com