Shrimp Avocado Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of cooked shrimp, avocado, cherry tomato, and red onion tossed with a tangy lemon-sriracha vinaigrette. Light and protein-rich, it's perfect for a healthy lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon lemon juice (about 1/2 lemon)
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic (minced)
- 1 1/2 tablespoon fresh basil (chopped)
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 1 lb. about 15-20 large cooked shrimp, chopped
- 1 cup cherry tomatoes (diced)
- 1 small red onion (fine diced (1/2 cup))
- 1 avocado (diced)
- 1 tablespoon fresh basil (plus more for garnish)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 16M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 6m
- Sodium
- 3216mg
- Total sugar
- 78g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 295mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.