Ingredients for Artichoke Avocado Shrimp Salad
- 1 pound cooked shrimp
- 14 ounces canned artichoke hearts
- Tomatoes
- Green Onion Tops
- Fresh Basil
- 2 ripe avocados
- Red Leaf Lettuce
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- Balsamic Vinegar
- 1 tablespoon red wine vinegar
- salt to taste
- pepper to taste
- pinch of red pepper flakes (optional)
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How to Make Artichoke Avocado Shrimp Salad
- Whisk together 2 tablespoons lemon juice, 4 tablespoons olive oil, and 1 tablespoon red wine vinegar in a large bowl.
- Add 1 pound cooked shrimp (peeled and deveined), 14 ounces canned artichoke hearts (drained and quartered), and 2 ripe avocados (diced).
- Gently toss to combine, being careful not to overmix the avocados.
- Season generously with salt and pepper to taste. Consider adding a pinch of red pepper flakes for a touch of heat.
- Serve immediately with pita bread, sourdough bread, or French bread. Garnish with fresh herbs like parsley or cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
9g
Carbs
5g