Shrimp and Avocado Salad with Curry Dressing
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Shrimp and Avocado Salad with Curry Dressing calories by ingredient
Introduction
Easy shrimp salad with lots of taste. Easy shrimp salad with lots of taste.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
Directions
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.
