A cool, refreshing and satisfying salad!
The classic flavor combination of bright lemon and refreshing dill make a creamy sauce for cooked shrimp, served over an avocado half with crisp greens. This salad can transport easily for lunch away from home, with the items packed separately and kept cold.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
For the salad:
For the vinaigrette:
Makes 4 servings
Serving = 1 cup shrimp, 2 cups salad, 1/2 avocado
Calories: 520
Fat: 38 g
Saturated fat: 5 g
Cholesterol: 235 mg
Fiber: 10 g
Protein: 34 g
Carbohydrates: 19 g
Sodium: 600 mg
— Eat Fat, Get Thin, by Mark Hyman, MD.
Learn more about our editorial process.
Crunchy, delicious and nutritious!
A tase bud-tantalizing alternative to mayo-based salads
A fun vegetarian wrap that’s light and flavorful
This delicious Mediterranean dish is packed with healthy protein and nutrients
Colorful and flavorful, this dish is a winner as an app, side or main course
No more scrambling to figure out what to eat during your busy week
A tasty new twist on a Mediterranean classic
Your metabolism may torch 1,300 to 2,000 calories daily with no activity
A gentle touch in all the right places may help drain your sinuses