Estimated Nutrition (whole recipe, rough)
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 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Tostada Shell | 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
- =
- 3 ripe Genuine California avocados
- 2 Cups cooked shrimp
- ½ Cup fresh lemon juice
- ½ Cup diced celery
- 4 ripe tomatoes
- 1 Cup diced cucumbers
- 2 tsp salt or to taste
- 2 garlic cloves
- 2 jalapenos
- 1 Cup fresh cilantro
- 4 green tomatillos
- 6 tostada shells
- =
Directions
Cut up shrimp in good size pieces and place in a medium bowl
Add fresh lemon juice and let it stand for about 5 minutes
Dice avocados, 2 fresh tomatoes, celery and cucumbers add to shrimp
Cover and chill in refrigerator for 15 minutes
Prepare salsa as follows:
Boil remaining 2 fresh tomatoes, 4 green tomatillos and jalapenos for about 10 minutes
Rinse and place in blender, add garlic cloves and cilantro and salt to taste, about 1/2 tsp
Add salsa mixture to your shrimp and avocado salad, mix all ingredients well and serve on tostada shells.