Shrimp Salad on Avocados and Arugula

Shrimp Salad on Avocados and Arugula

Shrimp Salad on Avocados and Arugula

There’s nothing quite like sitting down to a tasty lunch on a gorgeous San Francisco weekend and looking out at the city with good friends.  I used a recipe I found at Taste of Home as the inspiration for this recipe.  I have to say that tarragon is a spice I haven’t explored much, but it works really well in this recipe; I can see it moving into more regular rotation on the spice rack.

I’m back on trying to bring down points values wherever possible (you know, so as to reduce the impact of serving lunch with a side of brie and honey), so I made a few adjustments: using 1/4 of an avocado instead of half and using light mayo instead of the full fat version.  The flavors are so good in this salad that you don’t even miss the extra fat.

I seasoned the shrimp with salt, pepper and red chili flakes and cooked it about 1 minute on each side.

I also dressed some arugula with a light vinaigrette and used it as a bed for the salad.  Keep it to 2 Tbsp. to preserve the points value.

WEIGHT WATCHERS PLUS POINTS: 5 per serving (not counting wine and cheese)

This one works really well with Sauvignon Blanc.


  • 1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tablespoons light mayonnaise
  • 4-1/2 teaspoons capers, drained
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon dried tarragon
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1 medium ripe avocado, peeled, pitted and divided into quarters


  • In a small bowl, combine ingredients. Spoon onto avocado quarters. Serve immediately.

Yield: 4 servings.


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