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