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Avocado Shrimp Salad with Chile Orange Dressing

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Course All Recipes, Lunch, Salad, Snacks
Cuisine All, Bodybuilding Friendly, Fish, Low Carb
Servings 6 servings
Calories 160 kcal


Chile Orange Dressing

  • 1/3 cup orange juice
  • 2 TBSP seasoned rice vinegar
  • 1 TBSP honey
  • 1 large clove garlic
  • 1 TBSP chopped jalapeno
  • 3/4 cup extra virgin olive oil
  • salt & pepper to taste


  • 18-24 large shrimp pre-cooked, peeled and chilled
  • 1 head butter lettuce roughly torn into bite-sized pieces
  • 1 red or yellow bell pepper sliced thinly or diced
  • 1 medium tomato, diced
  • 4 scallions, chopped
  • 3 small ripe avocados
  • chile powder (optional)


  • Place the orange juice, vinegar, honey, garlic, and jalapeno in a small food processor, or blender, and pulse until vegetables are finely minced.
  • With the machine running slowly, add the olive oil and blend until emulsified. Add salt, pepper, and chili.
  • Divide lettuce between six salad plates or bowls. Top with chopped tomato and scallions.
  • Just before serving, slice each avocado in half, and each half into wedges. Arrange avocado, shrimp and bell pepper on top of each plate or bowl using 1/2 avocado and 3-4 shrimp per salad.
  • Drizzle with dressing, and garnish with a dusting of chili powder.



Calories: 160kcalCarbohydrates: 5gProtein: 18gFat: 7g
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