Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Anaheim chiles and avocado give this shrimp salad a Mexican spin. Anaheim chiles have a long, narrow shape and a sweet, simple taste with just a hint of heat. Total time: 30 minutes.

Recipe by Cooking Light November 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set aside.

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  • Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp mixture; toss well.

Nutrition Facts

271 calories; calories from fat 23%; fat 7g; saturated fat 1.2g; mono fat 2.9g; poly fat 1.7g; protein 35.8g; carbohydrates 12.8g; fiber 2.7g; cholesterol 259mg; iron 4.7mg; sodium 569mg; calcium 117mg.
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