Photo: Charles Deluvio
Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette
7 ingredients
Makes 4 first-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
558
Calories
29g
Protein
35g
Fat
41g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | 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
- 1/2 cup Asian sweet chili sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
- 1 large head of butter lettuce, leaves separated
- 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
- 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes