Karin's Shrimp Walnut Salad

Preparation:  30 min. Cooking: 0 min. Total: 30 min.
Recipe photo
  • 4 Fl Oz lemon juice
  • 3 tsp sugar
  • 1 tsp seasoning salt
  • 1 tsp oregano
  • 1 tsp marjoram
  • 1/2 tsp pepper , ground
  • 1/2 tsp garlic powder
  • 1 Cup olive oil
  • 2 Tbsp butter
  • 2 tsp rosemary
  • 1 Cup chopped walnuts
  • 2 Cup cooked shrimp , jumbo
  • 2 Tbsp chives
  • 3 tsp parsley , chopped
  • 6 green olives , sliced
  • 3/4 Cup tomatoes , chopped
  • 3/4 Cup Monterey Jack cheese, shredded
  • 1/2 Cup pickled onion , small
  • 1/2 head iceberg lettuce
  • 1 avocadoes , sliced
Dressing: Make ahead by combining the first eight ingredients in a jar. Shake until well-blended. Salad: Melt butter with rosemary in heavy skillet over low heat. Add walnuts. Toast walnuts lightly for 10 minutes. Set aside. Pour dressing over shrimp. Marinate in refrigerator several hours or overnight. One hour before serving, add all other ingredients, except lettuce leaves and avocado, to shrimp. Continue to marinate. Serve on bed of lettuce with avocado garnish.
Calories
600 Cal
Fat
61 g
Carbs
12 g
Protein
7.8 g
Fiber
4.2 g
Sugar
4.8 g
Cholesterol
23 mg
Sodium
150 mg


Nutrients

Fiber     4.2 g
Fat     61 g
Sugar     4.8 g
Carbs     12 g
Protein     7.8 g
Calories     600 Cal

Fats

Fat, Poly     14 g
Fat, Mono     33 g
Fat, Sat     12 g
Fat, Trans     0 g
Fat, Percent     91 %

Vitamins

Vitamin, K     57 mcg     48 %
Vitamin, A     840 IU     28 %
Vitamin, B12     0.1 mcg     5.2 %
Niacin     0.9 mg     5.8 %
Riboflavin     0.1 mg     11 %
Vitamin, C     18 mg     19 %
Vitamin, D     2.6 IU     0.4 %
Vitamin, B6     0.3 mg     15 %
Vitamin, E     6.3 mg     42 %
Panto, Acid     0.6 mg     11 %
Choline     21 mg     3.7 %
Thiamin     0.1 mg     10 %

Minerals

Calcium     160 mcg     16 %
Phosphorus     160 mg     23 %
Magnesium     51 mg     12 %
Copper     0.4 mcg     45 %
Fluoride     0.7 mcg     18 %
Zinc     1.4 mg     12 %
Cholesterol     23 mg     0.5 %
Sodium     150 mg     10 %
Selenium     3.4 mcg     6.2 %
Manganese     0.8 mg     12 %
Potassium     380 mg     8 %
Iron     1.8 mg     23 %