In this beautiful and balanced salad, lemon-marinated parsley replaces lettuce and nicely complements sweet, ripe avocado and chilled shrimp.
Recipe Ingredient Details:
2 cups tightly packed parsley tops, cleaned and dried
(1 large bunch)
2 cloves garlic, finely minced
2 tablespoons extra-virgin olive oil
2 teaspoons capers
, rinsed and drained
Juice of 1 lemon
1 large avocado, peeled, pitted and sliced
12 large shrimp, peeled and cooked
2 hard-boiled eggs
Salt and freshly ground pepper
In a medium bowl, combine parsley, garlic, olive oil, capers and lemon juice. Let stand at room temperature 15 minutes.
Meanwhile, fan avocado slices on the side of four salad plates. Arrange three shrimp next to the avocado.
Peel and grate or finely chop eggs; add to the parsley salad. Mix thoroughly and season with salt and pepper. Mound parsley salad on each plate and serve.
Recipe Additional Notes:
PER SERVING: 186 cal, 14g fat (9g mono, 2g poly, 3g sat), 120mg chol, 9g protein, 7g carb, 3g fiber, 123mg sodium
Mon, 2013-07-01 18:11