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.
Creamy California Avocado Mixed Greens with Shrimp
Nutritional Highlights (per serving)
|Lemon-Garlic Cream Dressing:|
|1/4||cup||fresh lemon juice|
|2||medium garlic cloves, minced|
|3/4||tsp.||coarsely ground black pepper|
|1/8||tsp.||dried pepper flakes|
|6||cups||European blend or red leaf and romaine torn lettuce leaves, coarsely chopped|
|1||medium celery stalk, thinly sliced|
|1/2||cup||thinly sliced white or red onion, optional|
|1 1/2||cups||cooked peeled shrimp|
|1||ripe, Fresh California Avocado, peeled, seeded and chopped|
|8||pitted ripe olives, halved|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Whisk together dressing ingredients in a medium bowl.
- Place lettuce, celery, onion, and shrimp in a large salad bowl.
- 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.
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
% Daily Value*: Vitamin A 100%; Vitamin C 60%; Calcium 8%; Iron 15%