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    Scott Adams
    Scott Adams

    Avocado Shrimp Salad (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Tiffany (“tarnalberry” in the Open Original Shared Link).

    Ingredients:
    1/3 pound cooked salad shrimp
    1 small avocado
    1 cup pearl or cherry tomatoes
    3 tablespoons lemon juice
    4-5 large red leaf lettuce leaves or 2 cups shredded spinach

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    Directions:
    Rinse lettuce or spinach leaves, and chop into strips, and spin dry in a salad spinner. Chop tomatoes into halves or quarters. Peel and seed the avocado, mashing thoroughly with lemon juice. Arrange lettuce on a large plate, top with tomatoes, then shrimp, then dollop avocado dressing evenly over the plate.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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