Penn Herb Wellness Guide
Shrimp & Avocado Salad
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh cilantro
- juice of one lime (about 2 tablespoons)
- 1 pound medium or large cooked shrimp
- 1 cup grape or cherry tomatoes, halved
- 1 avocado, cut into 1/2-inch cubes
- 1/4 teaspoon kosher salt
- freshly ground pepper
Directions
- Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 233
Calories from Fat 105 (45%)
(19%)Total Fat 12g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(57%)Cholesterol 172mg
(12%)Sodium 293mg
(15%)Potassium 532mg
Total Carbohydrate 7g
(14%)Dietary Fiber 3g
Sugars 0g
Sugar Alcohols 0g
(49%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.