Avocado Shrimp Spinach and Mango Salad

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.

Ingredients

Servings 6 Serving Size 2 cups

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

Tip: Click on step to mark as complete.

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.

Avocado Shrimp Spinach and Mango Salad

Calories

160 Per Serving

Protein

8g Per Serving

Fiber

5g Per Serving

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

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

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.

Avocado Shrimp Spinach and Mango Salad

Calories

160 Per Serving

Protein

8g Per Serving

Fiber

5g Per Serving

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

Servings 6 Serving Size 2 cups

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

Tip: Click on step to mark as complete.

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.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

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