In this beautiful and balanced salad, lemon-marinated parsley replaces lettuce and nicely complements sweet, ripe avocado and chilled shrimp.
Advertisement
Parsley Salad with Avocado and Shrimp
Rate this recipe!
Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Parsley Salad with Avocado and Shrimp
Amount Per Serving
Calories 186
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 3g
15%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 120mg
40%
Sodium 123mg
5%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
12%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 186 cal, 14g fat (9g mono, 2g poly, 3g sat), 120mg chol, 9g protein, 7g carb, 3g fiber, 123mg sodium
