A rich avocado dressing tops this salad of fresh spinach, mangos, and shrimp, perfect for a party or a simple family summer supper.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 160 | |
---|---|---|
Total Fat | 8.0 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 5.0 g | |
Cholesterol | 50 mg | |
Sodium | 330 mg | |
Total Carbohydrate | 18 g | |
Dietary Fiber | 5 g | |
Sugars | 6 g | |
Protein | 8 g |
Dietary Exchanges
2 vegetable, 1/2 fruit, 1 lean meat, 1 fat
Ingredients
-
1/2 lb. medium shrimp, deveined, peeled and cooked -
2 ripe, fresh avocados (halved, pitted, peeled, sliced, divided) -
1/4 cup salsa verde, homemade or store-bought -
2 tablespoons water -
2 tablespoons fresh lime juice -
1 tablespoon honey -
1/4 teaspoon ground cayenne pepper -
1 cup diced cucumber -
1 cup chopped mango -
3/4 cup diced sweet pepper -
1/2 cup chopped cilantro leaves -
1 bag (10 oz.) baby spinach leaves
Directions
-
Place one half of one avocado, water, salsa verde, lime juice and honey in a blender. -
With the blender on puree setting, blend until smooth. -
In a large bowl, combine the shrimp, cucumber, mango, red pepper and cilantro. -
Divide spinach and remaining avocado onto six plates, top with shrimp mixture and drizzle with dressing.
Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.