Search Blog Content

Wednesday, January 16, 2013

Recipe for Shrimp Avocado Salad


Here we are in mid-January already and my little 2013 renewal project is in full swing. One of the things I most want to concentrate on this year is getting back to basics. When it comes to food, the "basics" are removing as much processed food as I can from my diet. I'm trying to make every snack, meal, and drink benefit my body in some way. The more "whole" or "from the earth" a food is, the more nutritional benefits it has.
This recipe was a product of my wanting a quick, vitamin-dense lunch that I could make early in the week and pack in a hurry. I had most of the ingredients on hand already, but shopped for a couple of additions. This is the result. Aside from the nutrition at the end of the recipe (including over 5 grams of monounsaturated "healthy" fat), this dish is loaded in potassium, B vitamins, iron and selenium. Selenium is one of those minerals you don't hear much about, but it helps bolster your immune system and can help raise your good cholesterol for a healthier heart.
1 tomato, chopped
1 avocado, chopped
½ cup dry barley
3 Tbsp Light Raspberry & Walnut salad dressing (or other light oil-based dressing
8 oz shrimp, cooked
Cook barley according to package instructions. Toss together tomato, avocado, shrimp, and cooked barley. Chill. Mix in 1 Tbsp dressing (per serving) just before eating. 3 servings.
Nutrition (per serving)
calories - 319
saturated fat - 1.4 g
monounsaturated fat - 5.2 g
sodium - 236 mg
fiber - 7.3 g
protein - 21 g
Betsy McGuire invites you to visit and sign up to receive her mind, body, and spirit blog the day entries are made. You can also "like" Chickpea Wellness on Facebook and receive new articles on your wall.
Copyright 2013 Chickpea Wellness, LLC
Article Source:

Article Source:

No comments:

Post a Comment