Versions of seafood “coctel” are found around the Caribbean, usually with ketchup as a base for the sauce. Here, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It’s a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
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Serving Size: 1 to 6 serving (247g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 248 | ||
Calories from Fat: 103 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 761mg | 26 % | |
Potassium 702.1mg | 18 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 7.2g | ||
Protein 25.4g | 36 % | |
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: 248
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