Entree Salad - shrimp, mangos, avocados with sesame vinaigrette Recipe
Ingredients
- salad greens (I use romaine hearts)
- 10 or 12 raw shrimp (21-25 per # size, and thawed if previously frozen)
- 1 ripe avocado
- 1 ripe mango
- 1 doz. cherry tomatoes (small, farmer's market tomatoes are best)
- sesame/soy/ginger vinaigrette (I use Trader Joe's)
- chopped salted cashew pieces or toasted pine nuts
- crispy chow mein noodles
Directions
- Several hours in advance, peel, devein and boil the shrimp
- It is important not to overcook the shrimp, so if you are doubling the recipe, cook in batches - two minutes per batch, then rinse with cold water and refrigerate until you are ready to make the salad
- Then:
- peel and slice the avocado and cut into pieces of desired size
- peel and pit the mango and cut into pieces of desired size
- rinse the cherry tomatoes
- toss the salad greens, shrimp, avocado, mango and tomatoes in the vinaigrette
- plate the salad
- sprinkle the cashews or pine nuts
- sprinkle a desired amount of the chow mein noodles
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1038g | |
| Recipe makes 2 servings | |
| Calories 707 | |
| Calories from Fat 325 | 46% |
| Total Fat 36.2g | 45% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 231mg | 10% |
| Potassium 3323mg | 95% |
| Total Carbs 70.64g | 19% |
| Dietary Fiber 27.4g | 91% |
| Sugars 32.56g | 22% |
| Protein 39.72g | 64% |
