dish
Shrimp Salad with Mango, Pineapple and Avocado

4
Serves
357
Calories
17
Nutrients
15
Vitamins

Ingredients

1/4 cup fresh lemon juice
2 tablespoons orange juice
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
2 tablespoons extra virgin olive oil
1 pound large shrimp , steamed, peeled and deveined
8 cups mixed baby greens

Cooking Instructions

1. Cut the avocado in half, remove the pit and peel and slice it. Sprinkle the slices with 2 tablespoons of lemon juice and set aside.

2. In a large mixing bowl, whisk the remaining lemon juice, orange juice, shallots, tarragon, lemon zest, olive oil, salt and pepper together. Add the shrimp and refrigerate until ready to serve.

3. Arrange the greens on 4 large serving plates. Lift the shrimp out of the lemon vinaigrette and mound them in the center of the lettuce. Drizzle the lettuce with the remaining vinaigrette. Arrange the mango, pineapple and avocado around the shrimp.

Serving Size: 1 salad

Nutrition Information

Number of Servings: 4
Calories
357
Protein
27 g
Total Carbohydrate
37 g
Dietary Fiber
8 g
Soluble Fiber
2 g
Insoluble Fiber
4 g
Sugar
26 g
Total Fat
13 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
172 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
29 %
Percent Calories from Carbohydrate
39 %
Percent Calories from Fat
31 %
Vitamin A
6390 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
1 mcg
Vitamin C
77 mg
Vitamin D
172 IU
Folate
222 mcg
Vitamin E
5 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
173 mg
Iron
6 mg
Phosphorus
308 mg
Potassium
1135 mg
Sodium
353 mg
Zinc
2 mg