Sautéed Shrimp and Avocado Salad
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 1½ cups olive oil vinaigrette, divided
- 2 (10-oz) pkg spinach
- 3 avocados, sliced
- ½ small red onion, sliced
- ⅔ cup sliced cucumber
- 1 cup crumbled goat cheese
Instructions
- Combine shrimp and ¾ cup vinaigrette in a large, shallow bowl; chill 30 minutes. Remove shrimp from bowl, discarding any vinaigrette.
- Cook shrimp in a large nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink.
- Toss spinach, avocados, onion, cucumber, cheese, and ¾ cup vinaigrette in a large bowl. Add shrimp; toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
483
|
483
|
| Fat (g) | 39 | 39 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 23 | 23 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 710 | 710 |
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