PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: AVOCADO PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: AVOCADO
This salad is just as delicious made with grilled salmon or leftover chicken.
¼ cup mayonnaise
¼ cup buttermilk
1 tablespoon chopped fresh tarragon
2 teaspoons gluten-free Dijon mustard
2 teaspoons lemon juice
¾ pound small cooked peeled and deveined shrimp
1 Hass avocado, peeled, pitted, and cubed
1 cup cherry tomatoes, halved
2 ribs celery, finely chopped
2 cups mixed baby greens
1. In a large bowl, whisk together the mayonnaise, buttermilk, tarragon, mustard, and lemon juice. Add the shrimp, avocado, tomatoes, and celery and toss gently to coat.
2. Divide the greens evenly among 4 plates. Top with the shrimp mixture and serve at once.
Nutrition per serving: 217 calories, 23 g protein, 10 g carbohydrates, 10 g total fat, 1 g saturated fat, 4 g fiber, 421 mg sodium
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Serve with Caramelized Onion and Olive Focaccia, omitting the olives (166). TOTAL MEAL: 383 calories |