Lemony Shrimp Salad with Chives
Photo by: Steve Giralt
If you're unable to find lemon-flavored olive oil, substiture extra virgin olive oil and finish each salad with a spritz of lemon.
ingredients: Add all to shopping list
8 oz cooked shrimp, de-tailed
1 Tbsp chopped fresh chives, divided
2½ tsp lemon-flavored
olive oil, divided
2 medium tomatoes, seeded and finely diced
1 avocado, peeled, pitted, and cut into ¼-inch dice
1 Tbsp chopped fresh chives, divided
2½ tsp lemon-flavored
olive oil, divided
2 medium tomatoes, seeded and finely diced
1 avocado, peeled, pitted, and cut into ¼-inch dice
directions:
1. Place shrimp in a small bowl; toss with 1 tsp chives, 1 tsp lemon-olive oil, salt, and pepper. In a second bowl, mix tomatoes with ½ tsp lemon-olive oil, salt, and pepper. Place avocado in a third bowl and add remaining lemon-olive oil, 1 tsp chives, salt, and pepper; toss well.
2. Divide shrimp evenly among four 6-oz wide-rimmed glasses, reserving a few pieces. Top each with tomatoes, followed by avocado. Use remaining shrimp to garnish. Sprinkle with rest of chives. Serve.
KITCHEN COUNTER:
Serves 4. Per serving: 190 calories, 8g carbs, 16g protein, 11g fat, 115mg cholesterol, 240mg sodium, 4g fiber. Cost: $1.39/serving
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