Pesto Shrimp & Avocado Salad

HomeRecipesOtherBlogger RecipesPesto Shrimp & Avocado Salad

Total Time: 30 min

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Cook Time: 10 min

Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 270

Total Fat 14g

Saturated Fat 4g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 95mg

Sodium 630mg

Total Carbs 24g

Dietary Fiber 5g

Total Sugars 16g

Protein 13g

Potassium 780mg

Vitamin A 71 mcg; Vitamin C 38 mg; Calcium 104 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 87 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 8%; Vitamin C 60%; Calcium 10%; Iron 6 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A perfectly protein packed dinner salad with pesto shrimp, fresh California Avocados, and more!

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Serves: 6

Ingredients
Instructions

1 Tbsp. coconut oil 1 Tbsp. garlic, minced 1 lb. shrimp, medium-sized, peeled, deveined and tail removed 1/4 cup prepared basil pesto 4 cups arugula 1 honeydew melon, formed into small melon balls (or 1 inch cubes) 2 ripe, Fresh California Avocados, seeded, peeled and cubed 1 lime, juiced 4 Tbsp. white balsamic vinegar 1/8 tsp. kosher salt, or to taste 1/8 tsp. black pepper, freshly cracked, or to taste

In a medium skillet, heat the coconut oil.
Add the garlic and cook for 2 minutes, until fragrant.
Add the shrimp, and cook over medium heat for 5 minutes, until a light pink.
Stir in the pesto and cook for an additional 2-3 minutes. Set aside.
In a large bowl, assemble the salad starting with the arugula and melon. Top with prepared shrimp, then California Avocado. Drizzle with lime juice, white balsamic vinegar and sprinkle with Kosher Salt and freshly cracked black pepper, to taste.

*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.