Delicious Living
  • 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

Parsley Salad with Avocado and Shrimp

DL staff | Delicious Living
  • Serves: 4 people
  • Calories per serving: 186


In this beautiful and balanced salad, lemon-marinated parsley replaces lettuce and nicely complements sweet, ripe avocado and chilled shrimp.

  1. In a medium bowl, combine parsley, garlic, olive oil, capers and lemon juice. Let stand at room temperature 15 minutes.
  2. Meanwhile, fan avocado slices on the side of four salad plates. Arrange three shrimp next to the avocado.
  3. 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.


PER SERVING: 186 cal, 14g fat (9g mono, 2g poly, 3g sat), 120mg chol, 9g protein, 7g carb, 3g fiber, 123mg sodium

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