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Shrimp, Avocado, Basil, and Fresh Parsley Salad

4 servings

Ingredients

  Dressing  
1/2 clove garlic, minced 1/2
  Juice of ¼ lemon  
15 ml red wine vinegar 1 tbsp
60 ml sour cream 1/4 cup
60 ml mayonnaise 1/4 cup
15 ml fresh parsley, chopped 1 tbsp
  Salt and pepper, to taste  
750 ml arugula 3 cups
750 ml baby spinach 3 cups
16 shrimp, 16–20 count, cooked 16
250 ml cherry tomatoes, halved 1 cup
250 ml Northern shrimp, cooked 1 cup
2  avocados, peeled, pitted, and sliced 2 
60 ml sliced almonds, toasted 4 tbsp
60 ml basil leaves 4 tbsp
2  shallots, minced 2 

Instructions

Step 1
In a bowl, mix all dressing ingredients.

Step 2
Put arugula, baby spinach, cherry tomatoes, shrimp, avocado slices, almonds, basil, and shallots in a serving dish (or 4 individual dishes).


Step 3
Pour dressing over to serve.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 401
45%
Fat / Lipides 29.1g
Saturated / saturés 5.2g
+ Trans / trans .2g
Cholesterol / Cholestérol 177mg
36%
Sodium / Sodium 871mg
5%
Carbohydrates / Glucides 14.5g
28%
Fiber / Fibres 7.1g
Sugars / Sucres 2.4g
Protein Protéines 23.6g
43%
Vitamin A / Vitamine A
40%
Vitamin C / Vitamine C
16%
Calcium / Calcium
16%
Iron / Fer
Recipe provided by Avocados from Mexico.

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