Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
439
Calories
31g
Protein
24g
Fat
36g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- =
- 1 Tbsp ground cumin
- 1 Tbsp salt
- 1 Tbsp ground pepper
- 6 Margarita glasses
- 12 lime slices
- 1 package Ready Pac Spring Mix
- 1 large California Avocado, chopped
- 30 large cooked, peeled shrimp
- Salsa:
- ¼ Cup finely chopped Roma tomatoes
- ¼ Cup minced onion
- 2 Serrano chili peppers, minced
- 3 Tbsp minced cilantro
- 3 Tbsp Margarita mix (with or without Tequila)
- ½ tsp salt
- ¼ tsp ground pepper
- =
Directions
1
Mix together cumin, salt and pepper in small dish.
2
Rub one lime slice around rim of each Margarita glass then dip in spice mix to rim the top of glass.
3
Mix together salsa ingredients.
4
Layer in each prepared Margarita glass 1/6 of the salad mix, 1/6 of the chopped avocado and 1/6 of the salsa. Garnish each with a lime slice
Recipe sourced from
fandom