Avocado and Shrimp Chopped Salad #FishFridayFoodies

 Plump, tender shrimp grilled to perfection and served on top of chopped romaine, red cabbage, fennel, avocado, cucumbers and bell peppers.  A perfect summer meal.

It's time for Fish Friday Foodies...................

Sue of Palatable Pastime is hosting this month and invited us all to share Seafood in Salad.  Let's take a look at what everyone brought to the table.

• Avocado and Shrimp Chopped Salad From A Day in the Life on the Farm
• Mediterranean Avocado Salmon Salad From Making Miracles 
• Prawn 65 With Couscous & Braised Veggies Salad From Sneha's Recipe 
• Salade Niçoise From Karen's Kitchen Stories 
• Shrimp Salad on Toast Points From Sid's Sea Palm Cooking
• Soft Shell Crab & Shrimp in Quinoa Salad From Of Goats and Greens
• Spicy Shrimp and Citrus Salad From Food Lust People Love
• Tea Room Tuna Salad From Palatable Pastime
• The Polarizing Anchovy + Egg Salad Niçoise From Culinary Adventures with Camilla 

I love making salads in the summer and chopped salads are easy and beautiful.  You can use any and all of your favorite vegetables depending on what is in season and what is available in your refrigerator.  For this salad I used some romaine, red cabbage, yellow bell peppers, persian cucumbers and avocado.

As I was drizzling on the dressing, Frank came in with the shrimp and I spied the tomatoes on the counter that I had forgotten.  I topped the salad with those tomatoes and the shrimp, poured us a glass of Chablis and dinner was served.  

Salad, Entrees, Main Course Salads, Seafood, Shrimp, Grilling

Entrees, Salads, Seafood

American

Yield: 4 servings

Author: Wendy Klik

Avocado Shrimp Chopped Salad

Plump, tender shrimp grilled to perfection and served on top of chopped romaine, red cabbage, fennel, avocado, cucumbers and bell peppers. A perfect summer meal.

Prep time: 10 MinCook time: 4 MinTotal time: 14 Min

Ingredients

• 24 large shrimp, peeled and deveined
• 1/2 T. olive oil
• salt and pepper, to taste
• 2 Romaine hearts, chopped
• 1/4 small head red cabbage, chopped
• 1 yellow bell pepper, seeded and chopped
• 1 small fennel bulb, chopped
• 1 avocado, diced
• 1/2 pint assorted cherry tomatoes, chopped
• Prepared Buttermilk Ranch Dressing or Dressing of choice

Instructions

1. Toss the shrimp with the olive oil, salt and pepper.  Heat the grill to high.  Place shrimp in a grill basket and cook, tossing until pink, about 4 minutes.
2. Toss together the lettuce, cabbage, peppers, fennel, avocado and tomatoes.  Place onto a platter and drizzle with desired amount of dressing.  
3. Arrange the shrimp on top and serve.

Nutrition Facts

Calories

254.61

Fat (grams)

16.88

Sat. Fat (grams)

2.61

Carbs (grams)

17.83

Fiber (grams)

8.21

Net carbs

9.61

Sugar (grams)

5.37

Protein (grams)

11.71

Sodium (milligrams)

557.89

Cholesterol (grams)

73.53

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Shrimp Stir Fry Salad

Tropical Mahi-Mahi Salad

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