5 minutes
Prep time
385 cal.
Per serving
Ingredients
Utensil
Knife
recipe
Step 1
Peel & mince the shallot. In a small bowl, combine the shallot, lemon juice, lemon zest, salt, pepper & a healthy drizzle of olive oil.
Step 2
Cut the avocado in half. Remove the pit & the peel. Thinly slice the avocado.
Step 3
Place the arugula in a serving bowl. Top with cooked shrimp, avocado & the dressing. Garnish with sliced almonds (optional). Enjoy!
Nutrition facts
View nutritional information
| Energy | 385 cal. |
| Fat | 32 g |
| Carbohydrates | 7 g |
| Protein | 17 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Shrimp & Avocado Salad" contains 385 Energy, 32 g of Fat, 7 g of Carbohydrates, 17 g of Protein, 8 g of Fiber.
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