American
Shrimp and Avocado Salad
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Shrimp and Avocado Salad is American home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Pat the cooked shrimp dry and, if large, cut them in half.
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Whisk the juice of the limes, olive oil, minced jalapeno, cilantro, and salt into a bright dressing.
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Combine the greens, tomatoes, cucumber, red onion, and corn in a large bowl.
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Add the shrimp and diced avocado, then drizzle with the dressing.
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Toss gently to keep the avocado intact and serve right away.
Watch how to cook Shrimp and Avocado Salad
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A American lunch is a plate rather than a single dish. These are the courses that normally sit beside Shrimp and Avocado Salad, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Shrimp and Avocado Salad carries shellfish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Sweet Potato and Black Bean Stew |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 350 kcal
- Protein
- 24 g
- Carbs
- 18 g
- Fat
- 20 g
- Fiber
- 8 g
- Sugar
- 6 g
- Sodium
- 520 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Shrimp and Avocado Salad takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. It is at its best in summer, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.