May 27, 2014

Shrimp and Avocado Watercress Salad

I had this salad in an Argentinian restaurant and was so thrilled with it that I knew I had to replicate it.  I call it my diversity salad because everyone is invited to the party! just look at all the colors      and textures! The combination of the shrimps, avocados, watercress and lemon dressing is.....well lets just say, there's a party in your mouth! I believe that watercress is in season from April till the beginning of November.  Watercress is my new "super food" ever since new research published in the British Journal of Nutrition showed that watercress benefits can supercharge your energy and pump up your workout. What that means is that it will significantly boost energy and athletic performance.

  The author, Edinburgh Napier goes even further to say, "watercress contain nutrients that can help people run faster for longer".  That's all I needed to hear since I love to run. Other benefits include restoring energy levels and relieving natural stress on our bodies brought on by strenuous exercise. Watercress imparts a very tart, peppery flavor so the lemon dressing pairs nicely with the salad.  But since I need the healing power that it provides I will try it in my next green smoothie instead of using spinach.  This salad is merely 5 Smart points but with the dressing it is a total of 8 smart points.  However, it is a hearty and filling meal packed with nutrients.  

Shrimp & Avocado Watercress Salad   

Serving Size: 2 cups (loaded), (makes approx 8 cup) Smart points: 5,  Cal: 205, Total Fat: 6.3g, Sat. Fat: 1.2g, Cholesterol:135.6 mg, Sodium: 809mg, Carbs: 24g, Fiber: 6.9g, Sugar: 1.2g, Protein: 16.4g

  • 16 Jumbo Shrimps (raw, shell on, de-veined)
  • 2 bunches of Watercress (4 cups chopped)
  • 1/2 red onion
  • 8 Olives cut in half
  • 15 oz Butter Beans (Goya can)
  • 1 Cup whole hearts of palm (sliced)
  • 2 eggs
  • 2 large tomatoes
  • 1 Haas avocado (5.5oz size) 

Serving Size: 1 Tbsp, (makes 1/3 cup) Smart Points: 3, Cal: 99, Total Fat: 10.9g, Saturated Fat:.8g, Cholesterol: 0, Sodium: 233mg, Carbs: .9g, Fiber: .1g, Sugar: .2g, Protein: .1g

Lemon, Lime Vinaigrette Dressing:
  • 1/4 cup canola oil 
  • 1/2 lemon yield
  • 1/2 lime yield
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper


Do not peel shrimp before cooking

Hard boil the eggs,  I place them in a pot of cold water and cook for 13 minutes. when they are done I then submerge the eggs in cold water and then peel and slice. But you can make them how you prefer (refrigerate while you do the rest)

Bring a pot of water to boil with a pinch of salt.  The water should be about 2 inches above the shrimp.

Drop the shrimp in the boiling water with the shells on!  The shrimps are tastier when they are cooked in their shell.

Boil until they start floating to the top about 5-7 minutes. Until the thickest part of the shrimp is pink/opaque.

Drain shrimp in a colander and shock them in an ice-bath.  Submerge for about 30 sec.  This will stop the cooking.
Peel and refrigerate while you chop the rest of the ingredients.      
The watercress must be washed well since they always have a lot of dirt, rinse about four times. drain and chop.  

Chop the rest of the ingredients and start arranging them in a platter.  

Mix your salad dressing and Voila!  

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