Summer Fruit, Shrimp, and Avocado Salad recipe
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Ingredients
- 2 pounds baby romaine lettuce 1 large ripe avocado, sliced 1 cup chopped ripe mango 1 cup fresh blueberries ¼ chopped sun-dried tomatoes, rehydrated in 1/4 cup hot water ¼ cup minced red onion 2 tablespoons olive oil 2 tablespoons salted butter ¾ pound large shrimp - peeled, deveined, and tails removed 1 tablespoon lemon juice freshly ground black pepper to taste ¼ cup olive oil and vinegar salad dressing (such as Newman's Own®), or to taste
Nutrition Info
- 451.8 caloriescarbohydrate: 27.6 gcholesterol: 144.5 mgfat: 32.4 gfiber: 11.4 gprotein: 18.8 gsaturatedFat: 7.8 gservingSize: -sodium: 217 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Summer Fruit, Shrimp, and Avocado Salad
Directions
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Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.
Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.