Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
759
Calories
67g
Protein
32g
Fat
60g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Banana | 1 medium (118g) | 105 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- 4 oz Shrimp - peeled, cooked
- 2 ea Avocados
- 1/2 ea Banana
- 2 t Lemon juice
- 1/4 c Mayonnaise
- 1 T Half & half
- Salt
- Pepper, black
- 1 pn Paprika
- 1 pn Sugar
- 1 1/2 c Chicken - cooked, diced
- 6 ea Lettuce leaves - shredded
Directions
1
If using frozen shrimp, thaw completely.
2
Cut avocados in half - remove stones.
3
Use a melon baller to remove flesh from avocado skins - reserve skins and 4 melon balls.
4
Dice remaining avocado flesh.
5
Slice banana. Combine diced avocado and banana. Sprinkle with lemon juice.
6
Combine mayonnaise, half & half, salt, sugar, pepper, and paprika. Fold in banana mixture, chicken and lettuce.
7
Spoon mixture over reserved avocado skins. Top with shrimp and avocado
8
Category:Bolivian Recipes
9
Category:Bolivian Salads
Recipe sourced from
fandom