Shrimp and Avocado Salad with Mango Dressing

Hands-on Time: 20 Minutes Total Time: 20 MInutes

Servings: 4

Difficulty: Easy


Avocado, shrimp and sweet mango make this a salad you will crave.


Ingredients:

  • 3 cups diced mango, thawed if frozen, divided
  • ½ cup plain nonfat Greek yogurt
  • 2 Tbsp. honey
  • 2 Tbsp. lemon juice
  • ½ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. garlic powder
  • 8 cups shredded napa cabbage
  • 2 cups shredded carrots
  • 1 cup chopped green onion
  • 1 lb. small (91/120) cooked shrimp
  • 2 ea. ripe avocado, diced
  • ½ cup toasted almond slices

Nutrition Analysis:

Per Serving:

Calories

520

Calories from Fat

190

Total Fat

23g (35% DV)

Saturated Fat

2.5g (12.5% DV)

Trans Fat

0g

Cholesterol

225mg (75% DV)

Sodium

590mg (25% DV)

Carbohydrates

52g (17% DV)

Dietary Fiber

12g (48% DV)

Sugars

32g

Protein

36g

Vitamin A

270%

Vitamin C

120%

Calcium

20%

Iron

40%

Directions:

  1. Place half the mango in a blender with yogurt, honey, lemon juice, salt, pepper and garlic. Blend until smooth.
  2. In a large bowl toss together remaining mango, cabbage, carrots, onion and shrimp. Add desired amount of dressing. Divide into serving bowls and top with avocado and almonds.
  3. Refrigerate leftovers.
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