Photo: Anna Pelzer
Shrimp, Corn & California Avocado Pasta Salad
12 ingredients
15 min + 10 min
Serves 8
openrecipes
Estimated Nutrition (whole recipe, rough)
1083
Calories
60g
Protein
40g
Fat
135g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large California avocado
- 1 (13 oz) box small shell whole wheat pasta, cooked and rinsed with cold water
- 1/2 lb. grilled large shrimp (without shells or tails)
- 2 grilled corn cobs, kernels cut off & cobs discarded
- 1 cup grape or cherry tomatoes, cut in half
- 1 cup (packed) fresh basil leaves
- 5 tbsp extra-virgin olive oil
- 2 tbsp minced shallots
- 2 tbsp nonfat plain Greek yogurt
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- Extra salt and pepper, to taste (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes