This shrimp and avocado salad is delicious. At least once a week, I make this.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons margarine (such as I Can’t Believe It’s Not Butter®)
- 6 ounces large shrimp, peeled and deveined
- 6 ounces lobster meat, chopped
- 10 cherry tomatoes, halved
- 1 red onion, chopped
- 1 tablespoon extra-virgin olive oil
- crumbled feta cheese
- 1 pinch lemon pepper, or to taste
- 2 avocado – peeled, pitted, and sliced
- ½ cup chopped fresh chives
Instructions
- Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
- Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 8 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 645 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |