Shrimp and Berry Salad with Avocados

Shrimp and Berry Salad with Avocados is a super simple, addictive,  deliciously, healthy, lunch or light dinner idea you can readily make in no time flat with fresh ingredients such as crisp romaine lettuce, succulent gulf shrimp, red tomatoes, red onions, chickpeas, ripened avocados, juicy raspberries, and sweet blackberries.

I love Gulf shrimp, and I’ll be quite frank with you if I see Gulf Shrimp on sale and look good. I am buying them in mass quantities. I will find any excuse I can use in my recipes; they are just that darn delicious. Hence one of my favorite recipes is my Shrimp and Berry Salad with Avocados.

Can you believe it’s  Spring? I mean, summer is only 3 months away, and I totally miss the warm sunshine state I lived in for so many years. I have lived near the Memphis border for a little over 6 months, and darn you, Mississippi. You are still rather chilly to this Floridian girl. So I am in desperate need of a Florida meal now, and Shrimp and Berry Salad with Avocados definitely will be my go-to Florida meal today on this chilly day.

I love making my own Fresh Mixed Berry Vinaigrette for the Shrimp and Berry Salad with Avocados, combining fresh, delightful flavors of fresh juicy raspberries, sweet blackberries, quality balsamic vinegar, garlic, Vidalia onions, pure organic honey, tarragon, and fresh sweet basil. You can find my Fresh Mixed Berry Vinaigrette. 

I happened to be reading comments on Facebook.com the one day, and I had no clue, so many folks disliked using bottle Salad Dressing. I’m telling you I was astonished to see some of the comments about bottled salad dressing. I thought I was one of the few who preferred using homemade, but it seems there are many of us.

What do you prefer to use? Bottled or store brand? What’s your favorite go-to homemade salad dressing or bottled dressing? Let me know in the comments; I love hearing from Y’all,

Shrimp and Berry Salad with Avocados

• One pound of large cooked Gulf shrimp

• One head of purple romaine lettuce chopped

• One head of green romaine lettuce chopped

• Two or three sliced ripe red tomatoes

• One medium red onion thinly sliced

• 1/2 of a cup of chickpeas drained

• Two Hass avocados sliced

• juice of one lime

• One cup of fresh raspberries

• One cup of fresh blackberries

• One recipe for Fresh Mixed Berry Vinaigrette 

How to prepare the salad

1. Remove tails and shells from the shrimp and then remove mud vein from the Gulf shrimp.

2. Thoroughly wash and drain the purple and green romaine lettuce before chopping.

3. Slice 2-3 ripe tomatoes.

4. Drain the chickpeas, measure out 1/2 of a cup of chickpeas.

5. Slice 2 Hass avocados, and then sprinkle the juice of one lime over the sliced avocado to prevent discoloration.

6. In a large salad bowl, combine the shrimp, romaine lettuce, tomatoes, chickpeas, Hass avocados, fresh raspberries, and fresh blackberries.

7. Gently toss ingredients to combine the salad.

Shrimp and Berry Salad with Avocados

Heidy McCallum

Shrimp and Berry Salad with Avocados is a super simple, addictive, deliciously, healthy, lunch or light dinner idea you can readily make in no time flat with fresh ingredients such as crisp romaine lettuce, succulent gulf shrimp, red tomatoes, red onions, chickpeas, ripened avocados, juicy raspberries, and sweet blackberries.

5 from 13 votes

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American

Servings 4 People

Calories 414 kcal

Ingredients

  

1x2x3x

• 1 pound Large cooked wild Gulf shrimp cleaned, tails removed
• 1 head Organic purple Romaine lettuce chopped
• 1 head Organic green romaine lettuce chopped
• 2-3 medium Organic tomatoes sliced
• 1 medium Red onion sliced
• ½ cup Chickpeas drained
• 2 Hass avocados sliced
• 1 Lime juice of
• 1 cup Fresh organic raspberries
• 1 cup Fresh organic blackberries
• 1 recipe Fresh Mixed Berry Vinaigrette see blog post

Instructions

 

• Remove tails and shells from the shrimp and then remove mud vein from the Gulf shrimp.
• Thoroughly wash and drain the purple and green romaine lettuce, before chopping.
• Slice 2-3 ripe tomatoes.
• Drain the chickpeas, measure out 1/2 of a cup of chickpeas.
• Slice 2 Hass avocados and sprinkle the juice of 1 lime over the sliced avocado to prevent discoloration.
• In a large salad bowl, combine the shrimp, romaine lettuce, tomatoes, chickpeas, Hass avocados, fresh raspberries, and fresh blackberries.
• Gently toss ingredients to combine the salad.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

 

 

Nutrition

Serving: 01Calories: 414kcalCarbohydrates: 37gProtein: 32gFat: 18gSaturated Fat: 3gCholesterol: 286mgSodium: 920mgPotassium: 1645mgFiber: 20gSugar: 11gVitamin A: 27744IUVitamin C: 54mgCalcium: 323mgIron: 7mg

Keyword Avocado, berries, salad, shrimp

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 Suggested Salad Recipes you might enjoy.

• Broccoli Apple Salad is one of those salads that’s so deliciously good. It’s hard to remember it’s the main ingredient is broccoli. Broccoli has long been a  love-hate relationship with many adults and children alike over the years. 
• Chickpea Salad combines all of my favorite organic garden fresh vegetables in one fabulous easy recipe. The chickpeas are combined with zucchini, vine-ripened tomatoes, sliced green onions, sweet yellow bell peppers, drizzled with virgin olive oil and lemon dressing.
• Southern Macaroni Salad screams flavorful and delicious! Combining elbow macaroni, chopped pickles, red onion, red pimentos, green bell peppers, creamy Duke’s mayonnaise, chopped hard-boiled eggs, and garnished with a little paprika.

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© Heidy L. McCallum and The McCallum’s Shamrock Patch 2022- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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