Tuesday, 1 August 2017

Shrimp and Avocado Salad

Romaine lettuce
Tomatoes (deseeded and chopped)
Sweet corn
Shredded carrots
Chopped avocado
Feta cheese

Peel and devein the shrimps. Wash and pat dry with paper towels. Season with salt, pepper, paprika and garlic.

Add some vegetable oil to a pan and cook the shrimps for about 2 minutes on each side.

Wash the lettuce thoroughly and shake off the water. Chop roughly and add to your serving bowl.

Add the other ingredients into the bowl and serve with your preferred dressing.

  • To avoid a soggy salad, remove the tomato seeds before chopping.
  • Avoid cream-based dressings. They usually pack on the calories and defeat the purpose of "healthy eating." I used Light Italian dressing, which had only 15 calories per serving. (Compare that to Thousand Island dressing with has over 100 calories per serving.)
  • If you can't find feta cheese, sub with cottage cheese or mozzarella...or leave it out altogether.

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