Creme de la Crumb · by Tiffany
Quick Salad with Shrimp and Avocado
NUTRITION · PER SERVING15M COOK
CAL 26%·PRO 65%
CARBS 25G19% OF CAL
15G FIBER4G OTHER5G TOTAL SUGAR
FAT 36G63% OF CAL
5G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, zesty salad with succulent shrimp and creamy avocado dressed in a bright lemon vinaigrette. Light and refreshing, perfect for warm summer evenings or packed lunches.
mainamericansaladshellfishdairy freegluten free
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ small red onion (finely sliced)
- zest and juice of 2 lemons
- 2 tbsp extra virgin olive oil
- 2 tbsp chives (finely chopped)
- 2 tsp maple syrup
- sea salt (to taste)
- cracked black pepper (to taste)
- 1 lb cooked peeled shrimp
- 4 small or 3 large ripe avocado (diced)
- ½ english cucumber (peeled and chopped)
- 4 cups mixed salad leaves
At a glance
PER SERVING · TIME 15M
CAL 26%·PRO 65%
CARBS 25G19% OF CAL
15G FIBER4G OTHER5G TOTAL SUGAR
FAT 36G63% OF CAL
5G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 159mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1502mg
- Calcium
- 143mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.