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    Scott Adams

    Avocado Shrimp Salad (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum).

    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

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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