Sweet and Spicy Shrimp and Avocado Salad with Mango Vinaigrette

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 Oxmoor House

More From Oxmoor House

Recipe Time

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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


  • 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


  1. 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.

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.

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