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Shrimp and Avocado Taco Salad

  • Prep 10 min
  • Total 10 min
  • Ingredients 10
  • Servings 4
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Ingredients

Juice from 2 limes
2
tablespoons olive oil
Salt and pepper, to taste
2
cups chopped romaine lettuce
1/2
lb medium-sized shrimp, cooked
1/4
cup coriander, fresh-chopped
1
can (8 oz) black beans, rinsed and drained
1
cup grape tomatoes, chopped
1
avocado, peeled and chopped
1
cup blue or yellow tortilla chips

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
342.8
% Daily Value
Total Fat
19.4g
30%
Saturated Fat
2.7g
13%
Cholesterol
71.4mg
24%
Sodium
1036.8mg
43%
Total Carbohydrate
32.9g
11%
Dietary Fiber
12.1g
48%
Sugars
2.4g
Protein
14.6g
% Daily Value*:
Vitamin C
38.90%
39%
Calcium
13.20%
13%
Iron
17.20%
17%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you don't like shrimp, swap it out for chicken.

Directions

  • 1 Stir the lemon juice, olive oil, salt and pepper in a small container.
  • 2 Arrange the lettuce on a plate and top with the shrimp, coriander, beans, tomatoes and avocado.
  • 3 Drizzle with dressing and add the tortilla chips.
  • 4 Serve and enjoy!

Salads are a classic summer staple, although they’re really perfect year-round. This shrimp and avocado salad is ideal for lunch or a light dinner.

Rate and Comment

Erica Dinho Erica Dinho
September 20, 2016

Salads are a classic summer staple, although they’re really perfect year-round. This shrimp and avocado salad is ideal for lunch or a light dinner.