SHRIMP AND AVOCADO SALAD

Shrimp and Avocado Salad image

This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 medium ripe avocados, peeled and cut into 1/2-inch pieces
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 cup pico de gallo
1/2 cup Clamato juice, chilled
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon hot pepper sauce
Dash pepper
Lime wedges, optional

Steps:

Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.

Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges