Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
634
Calories
54g
Protein
29g
Fat
44g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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
- =
- Dressing:
- Blend together:
- ½ Cup plain yogurt
- ½ Cup low fat mayonnaise
- ¼ Cup prepared salsa (homemade or commercial)
- ¼ tsp seasoning salt (to taste)
- Salad:
- 1 package Ready Pac Salad Lafayette
- 1 Cup shredded cooked crab
- 1 small bell pepper thinly sliced
- 2 green onions thinly sliced
- 1 cucumber thinly sliced
- 1 small can of sliced black olives
- 16 large cooked shrimp
- 1 large tomato sliced
- 2 medium avocados sliced
- 2 hard boiled eggs sliced
- =
Directions
1
Toss the first 6 ingredients together and divide between 4 plates.
2
Divide the shrimp, tomato, avocado and eggs into equal portions and lay in a fan shape atop each salad.
3
Serve with the dressing on the side and with garlic cheese toast.
Recipe sourced from
fandom