California Avocados are NOW in season!
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Chili Lime Shrimp and Avocado Salad

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Total Time: 18 min

Cook Time:

Prep Time:

Nutrition information
per serving

If you’re planning another backyard BBQ or pool party this summer, don’t sweat the small stuff. Keep it simple, delicious, and nutritious. My appetizing chili lime shrimp and avocado salad can be made in less than 20 minutes and most of this is prep time. Enjoy your summer!!!

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Serves: 4

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1 ripe, Fresh California Avocado, skin removed and sliced 12 oz. fresh shrimp, peeled and deveined 4 cups mixture of romaine and red leaf lettuce 2 Tbsp. olive oil, divided Juice of one lime (about 2 Tbsp.) 1/2 tsp. chili powder Sea salt and fresh black pepper to taste
  1. Combine avocado and lettuce on a large platter and season to taste with salt and pepper.
  2. Combine lime juice, chili powder and sea salt in small bowl and set aside. Mist greens with olive oil spray. Heat remaining 1 tablespoon of olive oil in saute pan over medium high heat.
  3. Add shrimp to saute pan searing on each side about 2 minutes; pour lime juice mixture over half way through the cooking.
  4. Top avocado salad with cooked shrimp.
  5. Use a spoon to drizzle any remaining lime juice sauce over the salad. Serve immediately.
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*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.

Did You Know?

California Avocados fit into many popular diet plans. Learn more about avocado nutrition facts.

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Recipe Categories: 10g Carbs or Less 7 Ingredients or Less Blogger Recipes Dairy Free Have A Plant® Registered Dietitian Recipes Salads & Dressings Seafood
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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