Ingredients
Equipment
Method
- Peel and separate the clementine segments while removing the membrane for a prettier look. Place in a large mixing bowl.
- Dice the ripe avocado into chunky cubes, slice the red onion into thin rings, and roughly chop the cilantro.
- Add the diced avocado, sliced onion, and cooked shrimp to the bowl of clementines. Gently toss them together.
- Sprinkle chopped cilantro over the mixture, squeeze fresh lemon juice, and season with salt and pepper.
- Fold the ingredients together gently to combine without mashing the avocado.
- Present in glass bowls or on a white platter, garnishing for a beautiful display. Serve immediately.
Nutrition
Calories: 220kcalCarbohydrates: 22gProtein: 18gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 150mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 6IUVitamin C: 70mgCalcium: 4mgIron: 6mg
Notes
Use the ripest avocado you can find for the best texture. Pat the cooked shrimp dry before adding to avoid a watery salad. Taste the clementines first to adjust the lemon juice as needed. For best results, mix the salad just before serving to maintain freshness and texture. Leftovers should be consumed within a few hours, as the avocado may brown. Avoid freezing for best quality.
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