See more
Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 4 servings` (serving size: 2 3/4 cups)
  • Prep time: 8 Minutes


  • 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. 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.

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

Go to Full Version of

Sweet and Spicy Shrimp and Avocado Salad with Mango Vinaigrette Recipe