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Shrimp And Avocado Salad Recipe
|Wine vinegar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dry mustard||1 Teaspoon|
|Thyme||1 Teaspoon, crushed|
|Oregano||1 Teaspoon, crushed|
|Large cooked shrimp||2 Pound, peeled, and deveined|
|Onions||3 Small, sliced|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Ripe avocados||2 , peeled and sliced|
Serving size: Complete recipe
Calories 4069 Calories from Fat 2649
% Daily Value*
Total Fat 303 g465.8%
Saturated Fat 19.7 g98.6%
Trans Fat 3.9 g
Cholesterol 1605.5 mg
Sodium 7702 mg320.9%
Total Carbohydrates 108 g36%
Dietary Fiber 39.6 g158.5%
Sugars 37.8 g
Protein 218 g436.8%
Vitamin A 40.7% Vitamin C 311.8%
Calcium 52.2% Iron 47.8%
*Based on a 2000 Calorie diet
Add a mixture of salt, pepper, sugar, dry mustard, thyme, and oregano; blend thoroughly.
Put shrimp, onions, and green pepper into a large shallow dish.
Pour marinade over all, cover, and refrigerate 8 hours or overnight.
About 1 hour before serving, put avocado slices into a bowl.
Pour enough marinade from shrimp over the avocado to cover completely.