A rich avocado dressing tops this salad of fresh spinach, mangos, and shrimp, perfect for a party or a simple family summer supper.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.
Nutrition Facts
Avocado Shrimp Spinach and Mango Salad
Calories
160 Per ServingProtein
8g Per ServingFiber
5g Per ServingNutrition Facts
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
-
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
-
Place one half of one avocado, water, salsa verde, lime juice and honey in a blender. -
With the blender on puree setting, blend until smooth. -
In a large bowl, combine the shrimp, cucumber, mango, red pepper and cilantro. -
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.