Shrimp Avocado Salad lchf low carb
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2.0 tbsp Sour Cream1.0 fruit without skin and seeds Avocados, California (Haas)1.0 medium (4-1/8" long) Scallions, raw1.0 medium whole (2-3/5" dia) Red Ripe Tomatoes0.5 pepper Jalapeno Peppers6.0 oz Shrimp, cooked3.0 tbsp Cilantro, raw2.0 tbsp Kraft Mayo w/ Olive Oil, reduced fat mayonaise
Directions
Put precooked shrimp in a baggie in a bowl of water to refroat Dice veggies(tomatoes, jalapeno, scallions) then dice the shrimp. Combine it all In a bigger bowl combine the Mayo and sour cream with some spices. I used garlic, ginger, cayenne, paprika, and cumin. Add the veggies and shrimp mixture to it. Chop cilantro and top the salad Chill for. Little bit or eat some straight away. Serving Size: 4 .5 cup servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user SSMITH762.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 157.8
  • Total Fat: 10.5 g
  • Cholesterol: 88.0 mg
  • Sodium: 152.7 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 10.3 g

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