Avocado Mixed Greens with Shrimp


Creamy California Avocado Mixed Greens with Shrimp

Recipe Provided By

A fresh, lemony cream dressing richly coats romaine, shrimp, and avocado and it’s spiced up with red and black pepper! This recipe is an excellent source of Vitamins A and C.


  • Lemon-Garlic Cream Dressing:

  • ½ cup
    light mayonnaise
  • ¼ cup
    fresh lemon juice
  • 2
    medium garlic cloves, minced
  • ¾ tsp.
  • ¾ tsp.
    coarsely ground black pepper
  • tsp.
    dried pepper flakes
  • Salad:

  • 6 cups
    European blend or red leaf and romaine torn lettuce leaves, coarsely chopped
  • 1
    medium celery stalk, thinly sliced
  • ½ cup
    thinly sliced white or red onion, optional
  • 1 ½ cups
    cooked peeled shrimp
  • 1
    ripe Fresh California Avocado, peeled, seeded and chopped
  • 8
    pitted ripe olives, halved

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  1. Whisk together dressing ingredients in a medium bowl.
  2. Place lettuce, celery, onion, and shrimp in a large salad bowl.
  3. Pour dressing over lettuce mixture; toss gently, yet thoroughly until well coated. Gently stir in avocado pieces and olives.
Yield (Liquid): 8 cups total
Serving Suggestions: Serve with rosemary breadsticks
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 290; Total Fat 21 g (Sat 1.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 95 mg; Sodium 410 mg; Potassium 674 mg; Total Carbohydrates 15 g; Dietary Fiber 6 g; Total Sugars 2 g; Protein14 g; Vitamin A 5105 (IU); Vitamin C 35 mg; Calcium 80 mg; Iron 3 mg; Vitamin D 86 (IU); Folate 168 mcg; Omega 3 Fatty Acid 0.5 g


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