Serves: 2
Total Calories: 131

1 cucumber small
6 ounces shrimp cooked medium, thawed if frozen and drained
4 teaspoons lemon juice
3 tablespoons green goddess salad dressing to 1/2 cup purchased
2 tablespoons parsley chopped
1 avocado large
Romaine lettuce leaves
1 cup frozen broccoli cuts cooked, drained and cooled
6 cherry tomatoes halved
Lemon wedges

Cut cucumber in half lengthwise. With a small spoon, scoop out seeds slice cucumber crosswise.

In a medium bowl, sprinkle shrimp with 3 teaspoons of the lemon juice let stand for 2 minutes. Drain well. Add cucumber, 3 tablespoons of the dressing and parsley. Toss to combine set aside.

Slice avocado in half lengthwise. Brush each half with 1/4 teaspoon lemon juice. Cut through flesh of the avocado several times in each direction without piercing the skin.

To assemble, line two plates with romaine lettuce. Place an avocado half in center of each. Spoon on shrimp mixture. Arrange broccoli, cherry tomatoes and lemon around avocado. Pass additional dressing.

Nutritional Facts:

Serves: 2
Total Calories: 131
Calories from Fat: 3

More Recipes from the Cool Dishes For Warm Days Cookbook:
Asparagus-Shrimp Salad
Beet And Tuna Salad
California Chicken Salad
Chicken Medley
Chicken Rice Salad
Cottage-Yogurt Fruit Salad
Curried Tuna Salad
Garden Egg Salad Bowl
Ham Salad Oriental
Ham-potato Salad
Island Chicken Salad
Mediterranean Tuna-Rice Salad
Melon-Chicken Salad
Mexican Salad
Patio Buffet Salad
Peas And Cheese Salad
Salmon Mousse
Seafood Cucumber Salad
Shrimp-Stuffed Avocado For Two
Shrimp-Veggie Toss
Summer Salmon Salad
Three-Bean Tuna Salad
Tuna Salad Riviera
Turkey Pasta Salad