End- of-Summer Shrimp Salad
- Number of Servings: 2
Ingredients
2 cup, chopped or sliced Red Ripe Tomatoes 227 grams Shrimp, cooked 3 tsp Lemon Juice 'Real Lemon' 100% juice 1 tbsp Extra Virgin Olive Oil 1 fruit without skin and seeds Avocados, California (Haas) 1 tsp Dill weed, dried 1 large Scallions, raw
In a bowl whisk Oil, dill, and lemon. Add 1/2 pound cooked shrimp, 2 cups chopped tomato, 1 chopped Avocado, and one thin sliced scallion. Gently combine add salt and pepper to taste.
Also can add kernels off of one ear of corn.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user PIXIE_MONSTER.
Also can add kernels off of one ear of corn.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user PIXIE_MONSTER.
Nutritional Info Amount Per Serving
- Calories: 359.8
- Total Fat: 22.2 g
- Cholesterol: 221.3 mg
- Sodium: 280.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 8.2 g
- Protein: 27.3 g
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