Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
540
Calories
34g
Protein
24g
Fat
59g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 Pound shrimp
- 3 Genuine California avocados cubed into 1 inch to 1/2 inch pieces
- 1 Pint of grape tomatoes halved
- 3 jars of marinated artichoke hearts (DO NOT DRAIN)
- ¼ Cup minced red onion
- 2 small cans of sliced black olives, drained
- 2 Tbsp vinegar of your choice
- Salt and pepper to taste
- =
Directions
1
Rinse the shrimp and drain well
2
Pour the jars of artichoke hearts into a large bowl, including the marinade. Pull the artichoke leaves off of the heart, discarding any that may be too hard to chew
3
Add the rest of the ingredients to the bowl and mix well.
4
Let the salad marinate in the fridge for a couple of hours, and serve
5
Great with pasta
Recipe sourced from
fandom