Best Artichoke Avocado Shrimp Salad Recipes

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AVOCADO-ARTICHOKE SALAD



Avocado-Artichoke Salad image

Provided by Moira Hodgson

Categories     quick, salads and dressings

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

4 large artichokes
2 ripe avocados
2 large ripe tomatoes
3 to 4 tablespoons red-wine vinegar (according to taste)
3/4 cup extra-virgin oil
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh herbs such as chives, tarragon or chervil

Steps:

  • Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
  • Combine the vinegar, oil, salt and pepper for the dressing.
  • Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams

ARTICHOKE AVOCADO SHRIMP SALAD



Artichoke Avocado Shrimp Salad image

The shrimp, artichoke bottoms and avocados just combine to make such a wonderful summer salad .... wow.

Provided by Barb R

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cooked shrimp
13 3/4 ounces artichoke bottoms, drained and rinsed and diced
3/4 cup diced tomatoes
2 tablespoons minced green onion tops
1 tablespoon chopped fresh basil
1 avocado, peeled, pitted and cubed
red leaf lettuce or spinach
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar (or red wine vinegar, either is great)

Steps:

  • Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.

Nutrition Facts : Calories 276.1, Fat 12.2, SaturatedFat 1.9, Cholesterol 221, Sodium 351.3, Carbohydrate 16.3, Fiber 9.2, Sugar 1.4, Protein 28.3

ARTICHOKE SHRIMP PASTA SALAD



Artichoke Shrimp Pasta Salad image

I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15

1 package (16 ounces) bow tie pasta
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cans (7-1/2 ounces each ) marinated quartered artichoke hearts, drained
2 cans (2-1/4 ounces each ) sliced ripe olives, drained
2 cups crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
DRESSING:
1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh basil
2 teaspoons Dijon mustard
Fresh ground pepper, optional

Steps:

  • Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.

AVOCADO-SHRIMP SALAD



Avocado-Shrimp Salad image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

  • Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

SHRIMP AND ARTICHOKE SALAD



Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Categories     salads and dressings

Time 30m

Yield 10 servings

Number Of Ingredients 6

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

Steps:

  • Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
  • When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
  • Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP AVOCADO SALAD



Shrimp Avocado Salad image

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

Steps:

  • Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

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Artichoke Avocado Shrimp Salad: A Delicious and Healthy Meal Option

Artichoke avocado shrimp salad is a mouthwatering dish that brings together some of the most nutritious and delicious ingredients. This salad is typically made of boiled or grilled shrimp, along with chopped artichoke hearts, avocado, tomatoes, red onion, and other fresh veggies, all tossed up in a tangy vinaigrette. The combination of ingredients makes for a nutrient-dense, fiber and protein-packed meal that is perfect for lunch or dinner.
The Beauty of Artichoke
Artichokes are an incredibly healthy vegetable that is packed with nutrients, fiber, and antioxidants. They are low in calories, high in fiber and protein, and are an excellent source of vitamin C, calcium, and iron. Artichokes also contain polyphenols and flavonoids, which have anti-inflammatory and anti-cancer properties. This vegetable is also great for digestion, as it contains a compound called cynarin, which stimulates bile production in the liver. When it comes to preparing artichokes for a salad, it's essential to pick the right ones. Look for fresh, tightly packed artichokes that feel heavy for their size. You want to avoid artichokes that are wilted or have brown spots on them. Once you've picked the right ones, you can either boil or steam them until tender, then remove the outer leaves and fuzzy choke, leaving the tender heart.
The Benefits of Avocado
Another essential ingredient in artichoke avocado shrimp salad is avocado. Avocado is a nutrient-dense superfood that is packed with healthy fats, fiber, and antioxidants. This green fruit contains monounsaturated fats, which are heart-healthy fats that can help lower cholesterol levels in the body. Avocado is also an excellent source of potassium, which is essential for regulating blood pressure and preventing heart disease. When it comes to preparing avocados for a salad, it's essential to make sure they are at the right stage of ripeness. The perfect avocado will be slightly soft to the touch but not mushy. If your avocado is too hard or too ripe, it won't be as tasty or nutritious as it should be. To prepare an avocado for an artichoke avocado shrimp salad, simply cut it in half, remove the seed, and scoop out the flesh with a spoon.
The Nutritional Value of Shrimp
The main source of protein in artichoke avocado shrimp salad is shrimp, which is an excellent source of lean protein, vitamins, and minerals. Shrimp is low in calories and fat, making it an ideal protein source for people looking to lose weight. It's also an excellent source of omega-3 fatty acids, which are essential for brain function and heart health. When it comes to cooking shrimp for a salad, it's essential not to overcook it. Overcooked shrimp can become rubbery and tough, which can ruin the taste and texture of your salad. Grill or boil your shrimp until it's just cooked through, with a pinkish color and a slightly sweet taste.
The Veggies That Make It Perfect
Artichoke avocado shrimp salad would not be complete without a variety of fresh veggies that add color, flavor, and nutrition. Some of the veggies that go great in this salad include cherry tomatoes, red onion, bell peppers, and cucumber. These veggies are loaded with vitamins, minerals, and antioxidants that can help boost your immune system and protect your body from disease. When it comes to preparing veggies for artichoke avocado shrimp salad, it's essential to chop them up into bite-sized pieces. You don't want any one vegetable to overpower the taste of the others, so make sure they are all chopped up into the same size. Add your veggies to your salad bowl and toss them up with your shrimp, artichoke hearts, and avocado.
The Delicious Dressings that You Can Try
The final touch to an artichoke avocado shrimp salad is the dressing. There are many different dressings that you can try, depending on your taste preferences. A simple vinaigrette made of Dijon mustard, honey, lemon juice, and olive oil is always a popular option. You can also experiment with other dressings, such as a creamy avocado or a spicy thai peanut sauce.

The Bottom Line

Artichoke avocado shrimp salad is a healthy and delicious meal option that is perfect for anyone looking to boost their nutrition and enjoy a satisfying meal. This salad is packed with fiber, protein, healthy fats, and nutrients that can help keep your body healthy and strong. With the right ingredients and a tasty dressing, you're sure to love this salad as much as we do!
Artichoke avocado shrimp salad recipe is a perfect combination of taste and health. The refreshing flavors of artichokes, avocados, and shrimps blend together to make a delicious and nutritious salad. Artichokes are a great source of fiber, antioxidants, and vitamins, while avocados are high in healthy fats, fiber, and potassium. Shrimps are rich in protein and low in calories.

Tips for Making Artichoke Avocado Shrimp Salad Recipe:

1. Choose Fresh Ingredients:
The key to making a delicious artichoke avocado shrimp salad is to use fresh and high-quality ingredients. Make sure to choose fresh avocados, artichokes, shrimps, and greens for the salad.
2. Cook the Shrimps Perfectly:
The shrimps should be perfectly cooked for the salad. You can either boil, grill, or sauté the shrimps. Make sure not to overcook them, as it will affect their texture and taste.
3. Make the Dressing Light:
The dressing of the artichoke avocado shrimp salad should be light and simple. You can use lemon juice, olive oil, garlic, salt, and pepper to make a simple but delicious dressing.
4. Cut the Ingredients in the Perfect Size:
The artichokes, avocados, and shrimps should be cut in the perfect size for the salad. They should not be too big or too small, as it will affect the overall taste and texture of the salad.
5. Mix the Ingredients Gently:
When mixing the ingredients of the artichoke avocado shrimp salad, make sure to be gentle. Do not over mix, as it can break the avocados and affect the overall texture of the salad.
6. Keep the Salad Chilled:
The artichoke avocado shrimp salad should be chilled before serving. You can leave the salad in the refrigerator for a few hours to chill before serving.
7. Garnish the Salad:
Garnish the artichoke avocado shrimp salad with fresh herbs, such as parsley or cilantro, to add more flavor and color to the salad. You can also add some sliced lemons or cherry tomatoes for an extra pop of color.
8. Serve with a Side Dish:
The artichoke avocado shrimp salad can be served with a side dish, such as grilled bread or potato salad. It is a great way to add more variety to the meal and enhance the overall flavor.

Conclusion:

Artichoke avocado shrimp salad recipe is a nutritious and delicious salad that can be enjoyed by everyone. Follow these simple tips to make a perfect salad that is rich in flavor and health benefits. Enjoy this refreshing salad with your family and friends for a perfect summer meal.

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