Tropical Chopped Salad with Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 29%
  • Fat: 10.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 36.7g
  • Carbohydrate: 21.1g
  • Fiber: 3.3g
  • Cholesterol: 259mg
  • Iron: 6.8mg
  • Sodium: 747mg
  • Calcium: 119mg


  • 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


  1. 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.
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