ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet and Spicy Shrimp and Avocado Salad with Mango Vinaigrette

Oxmoor House
Prep time 8 mins
Yield 4 servings` (serving size: 2 3/4 cups)
For casual weeknight entertaining, try serving this salad in clear glasses instead of on traditional dining plates.

Ingredients

  • Mango Vinaigrette
  • 6 cups shredded romaine lettuce (2 hearts)
  • 1 cup chopped red bell pepper (1 medium)
  • 6 tablespoons thinly sliced green onions (optional)
  • 1 pound peeled cooked shrimp
  • 1 avocado, diced

Nutrition Information

  • calories 249
  • caloriesfromfat 0.0 %
  • fat 10.3 g
  • satfat 1.7 g
  • monofat 6 g
  • polyfat 1.8 g
  • protein 26.1 g
  • carbohydrate 15.1 g
  • fiber 5 g
  • cholesterol 221 mg
  • iron 5 mg
  • sodium 412 mg
  • calcium 86 mg

How to Make It

  1. Place Mango Vinaigrette in a large bowl. Add lettuce, bell pepper, and green onions, if desired; toss well. Add shrimp and avocado; toss gently.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals