Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
578
Calories
32g
Protein
37g
Fat
40g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 3 Pounds Medium shrimp, cooked, peeled and deveined
- 1 ½ Pounds Tomatoes, coarsely chopped
- 1 Green bell pepper, seeded and diced
- 3 Cups Celery, thinly sliced
- 1 Medium onion, thinly sliced
- 1/8 Cups Salsa
- ¼ Cup Vegetable oil
- 3 Tbsp Lime juice
- 1 Tbsp Salt
- 3 California Avocados, seeded, peeled and cubed
- Lettuce leaves as needed
- Minced parsley (optional) as needed
- =
Directions
1
In a large bowl, combine shrimp, tomatoes, green bell pepper, celery and onion. Set aside.
2
In a small bowl, mix together salsa, vegetable oil, lime juice and salt.
3
Pour over shrimp mixture and toss gently. Cover and refrigerate at least 4 hours.
4
Before serving, add avocado to shrimp mixture.
5
Arrange lettuce leaves on individual salad plates.
6
Spoon avocado shrimp mixture onto lettuce.
7
Garnish with parsley.
Recipe sourced from
fandom