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Shrimp, Avocado and Red Pepper Salad
KALYN'S KITCHEN12Ingredients
30Minutes
400Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. cooked shrimp (frozen, 50-70 per pound)
- shrimp (see instructions after the recipe if using raw)
- 1 cup celery (diced in 1/2 inch pieces)
- 1 cup red bell pepper (diced in 1/2 inch pieces)
- 1/2 cup green onion (sliced)
- 2 avocados (diced in 1/2 inch pieces)
- 1 Tbsp. fresh lemon juice (to toss with avocado)
- 1/2 tsp. salt (for avocado, optional)
- 5 Tbsp. mayo (or light mayo, I usually use a combination of light and regular mayo.I don't like fat free mayo which often has added sugar.)
- 2 Tbsp. juice (reserved shrimp, from thawing shrimp)
- 1/2 tsp. ancho chili powder (I used Penzeys, other types of chile powder could be substituted)
- 1 tsp. dill weed
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium750mg31% |
| Potassium950mg27% |
| Protein32g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A40% |
| Vitamin C110% |
| Calcium10% |
| Iron30% |
* 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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