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Avocado Shrimp Spinach and Mango Salad

Avocado, Shrimp, Spinach and Mango Salad
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Avocado Shrimp Spinach and Mango Salad

Nutrition Facts

Avocado Shrimp Spinach and Mango Salad
CaloriesCalories
160 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
5g Per Serving
×
Calories 160
Total Fat 8.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.0 g
Cholesterol 50 mg
Sodium 330 mg
Total Carbohydrate 18 g
Dietary Fiber 5 g
Sugars 6 g
Protein 8 g

Dietary Exchanges
2 vegetable, 1/2 fruit, 1 lean meat, 1 fat

Ingredients

Servings   6   Serving Size   2 cups

  • 1/2 lb. medium shrimp, deveined, peeled and cooked
  • 2 ripe, fresh avocados (halved, pitted, peeled, sliced, divided)
  • 1/4 cup salsa verde, homemade or store-bought
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon ground cayenne pepper
  • 1 cup diced cucumber
  • 1 cup chopped mango
  • 3/4 cup diced sweet pepper
  • 1/2 cup chopped cilantro leaves
  • 1 bag (10 oz.) baby spinach leaves

Directions

Tip: Click on step to mark as complete.

  1. Place one half of one avocado, water, salsa verde, lime juice and honey in a blender.
  2. With the blender on puree setting, blend until smooth.
  3. In a large bowl, combine the shrimp, cucumber, mango, red pepper and cilantro.
  4. Divide spinach and remaining avocado onto six plates, top with shrimp mixture and drizzle with dressing.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado Shrimp Spinach and Mango Salad
CaloriesCalories
160 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
5g Per Serving
×
Calories 160
Total Fat 8.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.0 g
Cholesterol 50 mg
Sodium 330 mg
Total Carbohydrate 18 g
Dietary Fiber 5 g
Sugars 6 g
Protein 8 g

Dietary Exchanges
2 vegetable, 1/2 fruit, 1 lean meat, 1 fat

Ingredients

Servings   6   Serving Size   2 cups

  • 1/2 lb. medium shrimp, deveined, peeled and cooked
  • 2 ripe, fresh avocados (halved, pitted, peeled, sliced, divided)
  • 1/4 cup salsa verde, homemade or store-bought
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon ground cayenne pepper
  • 1 cup diced cucumber
  • 1 cup chopped mango
  • 3/4 cup diced sweet pepper
  • 1/2 cup chopped cilantro leaves
  • 1 bag (10 oz.) baby spinach leaves

Directions

Tip: Click on step to mark as complete.

  1. Place one half of one avocado, water, salsa verde, lime juice and honey in a blender.
  2. With the blender on puree setting, blend until smooth.
  3. In a large bowl, combine the shrimp, cucumber, mango, red pepper and cilantro.
  4. Divide spinach and remaining avocado onto six plates, top with shrimp mixture and drizzle with dressing.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

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