Shrimp and Avocado Salad with Curry Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
16 medium Shrimp, raw 1 serving Garlic - minced (1 tsp) (by ELLERCADE) 1 tsp Curry powder .5 fruit without skin and seeds Avocados, California (Haas) 1 cup, pared, chopped Cucumber (peeled) 2 cup Baby kale and spinach blend salad mix 1 tbsp coriander fresh (by MJSPHOTO6) 3 tbsp Cashew Nuts, dry roasted 2 tsp Ginger Root 4 tsp Lime Juice - ReaLime 100% Lime Juice .5 serving Garlic - minced (1 tsp) (by ELLERCADE) 1 1tsp Coconut Oil 1 tsp Curry powder
1. Heat 1 tsp. of coconut oil in a small pan over medium heat. Add garlic and shrimp. When shrimp is no longer clear, sprinkle curry.
2. Cut and dice the cucumber and avocado. place in a bowl with baby kale and spinach, and add the cooked shrimp.
3. In a food processor, puree the ginger root, 2 tbsp. of olive oil, 4 tsp. of lime juice, the curry and minced garlic, along with salt, until smooth. Pour dressing over salad and top with fresh minced coriander and cashews.
Serving Size: Makes two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user MERITXELL.
2. Cut and dice the cucumber and avocado. place in a bowl with baby kale and spinach, and add the cooked shrimp.
3. In a food processor, puree the ginger root, 2 tbsp. of olive oil, 4 tsp. of lime juice, the curry and minced garlic, along with salt, until smooth. Pour dressing over salad and top with fresh minced coriander and cashews.
Serving Size: Makes two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user MERITXELL.
Nutritional Info Amount Per Serving
- Calories: 246.4
- Total Fat: 16.9 g
- Cholesterol: 73.0 mg
- Sodium: 92.9 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 5.0 g
- Protein: 13.8 g