Tropical Chopped Salad with Shrimp

Tropical Chopped Salad with Shrimp Recipe
Randy Mayor; Jan Gautro
We use English cucumbers so you can skip the step of seeding regular cucumbers.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 317
Caloriesfromfat 29 %
Fat 10.2 g
Satfat 1.7 g
Monofat 4.6 g
Polyfat 2.2 g
Protein 36.7 g
Carbohydrate 21.1 g
Fiber 3.3 g
Cholesterol 259 mg
Iron 6.8 mg
Sodium 747 mg
Calcium 119 mg

Ingredients

2 cups packaged Italian-blend salad greens
2 cups chopped bottled mango
1 1/4 cups chopped peeled English cucumber
1 cup cherry tomatoes, halved
1 tablespoon rice vinegar
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 1/2 pounds medium shrimp, cooked and peeled
1 cup diced peeled avocado
1 tablespoon chopped cashews

Preparation

Combine first 8 ingredients, tossing well. Place 2 cups salad on each of 4 plates; top each serving with 1/4 cup avocado and 3/4 teaspoon chopped cashews.

Note:

Allison Fishman,

Cooking Light

October 2004
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