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Corn, Tomato, and Avocado Salad with Shrimp
LAURA FUENTES12Ingredients
20Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. large shrimp (or medium, peeled and deveined, tails removed)
- 2 cups cherry tomatoes (halved)
- 2 avocados (peeled and cubed)
- 2 ears corn kernels (sliced off, no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes)
- 3 oz. feta cheese (reduced-fat, cubed, or use Mexican queso fresco or cotija)
- 1/4 cup fresh basil (slivered)
- 2 Tbsp. balsamic vinegar (to taste)
- 1 Tbsp. extra-virgin olive oil
- 1/8 tsp. salt
- 1/4 tsp. black pepper (freshly ground, or to taste)
- 1/4 tsp. cumin
- lime wedges (for serving)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium220mg9% |
| Potassium490mg14% |
| Protein4g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C35% |
| 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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