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Avocado from Mexico, Orange and Watercress Salad. Adapted from Chef Richard Sandoval, New York, Mexico and Dubai
FOOD526Ingredients
25Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 avocados (fully ripened, from Mexico, halved, pitted, peeled and sliced)
- 4 cups watercress (loosely packed, sprigs)
- 1/4 cup toasted slivered almonds
- 2 navel oranges (peeled and segmented)
- 1 lb. peeled deveined shrimp (cooked medium to large, or 2 cups diced cooked chicken)
- 4 hearts of palm (quartered lengthwise, from a 14.10-ounce jar, optional)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium20mg1% |
| Potassium760mg22% |
| Protein5g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber10g40% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C110% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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