Shrimp Avocado Bowl Salad With A Citrus Dressing
This salad, as seen in oxygenmag.com, July 2009, is high in nutrition (healthy fats, vitamins A & C, and protein) while being low in calories.
1/4 cup freshly squeezed orange juice
11/4 cup freshly squeezed lime juice
1 tsp grated lime zest
1/2 tsp black pepper
1/2 tsp sea salt
1 tsp stevia
Combine all the ingredients in a bowl and mix well.
Calories-15, Total fats-0g., sodium-240mg., sugars-2g, protein-0g., Iron- 3 mg
Shrimp Avocado-Bowl Salad
1 cup frozen precooked baby shrimp (about 6oz)
3 tbsp chopped mint, more for garnish
1/4 cup chopped cilantro, more for garnish
2 oz. feta cheese, crumbled, more for garnish
1/2 cup tomato, diced
2 avocados, ripe yet firm
8 tbsp. Citrus Dressing, divided
4 cups shredded romaine lettuce
1. Thaw shrimp and drain. In a bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomato.
2. Split avocados and discard pits. With a table knife, gently score flesh of avocado without splitting the shell. Scoop out flesh and add to shrimp salad. Reserve avocado shells, set aside.
3. Pour half the dressing over the shrimp salad and gently toss. In another bowl, toss romaine with remaining dressing.
4. Divide lettuce among plates. Set avocado shells atop romaine and fill with shrimp salad. Garnish with additional mint, cilantro and cheese and serve.
Calories- 240, Total fats- 7g, Trans fats-0g, Cholesterol- 25mg, Sodium- 110mg, Total Carbohydrates- 26g., Dietary Fiber- 4g., Sugars-16 g., Protein-20g., Iron- 1mg