Try this Seafood, Avocado And Hearts of Palm Salad recipe, or contribute your own.
Suggest a better descriptionFor dressing: Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapenos, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.) For salad: Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side. Serves 12. Bon Appetit August 1991
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Serving Size: 1 Serving (4846g) | ||
Recipe Makes: 1 | ||
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Calories: 6602 | ||
Calories from Fat: 3622 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 402.4g | 537 % | |
Saturated Fat 82.1g | 411 % | |
Monounsaturated Fat 140.4g | ||
Polyunsanturated Fat 150.5g | ||
Cholesterol 2217mg | 682 % | |
Sodium 7860.2mg | 271 % | |
Potassium 20010.9mg | 527 % | |
Total Carbohydrate 453.7g | 133 % | |
Dietary Fiber 67.5g | 270 % | |
Sugars, other 386.2g | ||
Protein 326.5g | 466 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6602
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