Sweet and Spicy Shrimp and Avocado Salad with Mango Vinaigrette
Oxmoor House
For casual weeknight entertaining, try serving this salad in clear glasses instead of on traditional dining plates.
Yield: 4 servings` (serving size: 2 3/4 cups)
Recipe from
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Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 249
- Calories from fat: 0.0%
- Fat: 10.3g
- Saturated fat: 1.7g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1.8g
- Protein: 26.1g
- Carbohydrate: 15.1g
- Fiber: 5g
- Cholesterol: 221mg
- Iron: 5mg
- Sodium: 412mg
- Calcium: 86mg
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
Preparation
- 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.
Sweet and Spicy Shrimp and Avocado Salad with Mango Vinaigrette Recipe at a Glance
- COURSE: Salads
- MAIN INGREDIENT: Shellfish
- PUBLICATION: Oxmoor House
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