Shrimp Tomato & Avocado Salad Stacks
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stacked shrimp, avocado, and tomato salad with citrus and herbs, dressed with lemon, lime, and balsamic vinegar. Elegant and zesty, this looks impressive for dinner parties or festive occasions. Serve as an elegant starter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g cooked prawns (1 lb. or 7-8 shrimp per person)
- 1/2 teaspoon ground red peppercorns (or black peppercorns, chilli is also great)
- 2 tablespoons chopped parsley
- 1 teaspoon chopped fresh rosemary (or dried rosemary)
- Generous pinch of sea salt
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- 4 large tomatoes (quartered, seeds removed and diced into small cubes)
- 1/2 teaspoon sea salt
- Juice of 1/2 small orange
- Juice of 1/2 lime
- 3 tablespoons olive oil
- 1 clove of garlic (grated or finely diced)
- 3 ripe (but over-ripe avocados, diced into cubes (about 1/2 avocado per person))
- 2 tablespoons sweet balsamic vinegar (aged (omit for Whole30))
- A few peppercorns or chill flakes (you can also add some fresh pomegranate seeds)
- Chopped chives or scallions
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 169mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 791mg
- Calcium
- 78mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.