Try this Shrimp, Corn and Avocado Salad with Cumin-Lime Dressing (WW) recipe, or contribute your own.
Suggest a better descriptionCoat skillet with non stick spray. Add shrimp and sprinkle with 1/4 teaspoon each of salt and cumin. Cook stirring often until lightly browned and cooked through. About 4 minutes.
Rinse or wipe skillet. Coat with spray. Heat over medium high heat. Add corn and poblano chili. Cook until corn is golden in spots. About 5 minutes. Remove from heat and set aside.
In a large bowl whisk oil, water, lime juice, black pepper and remaining cumin and salt until well blended. Add cilantro. Mix. Add Lettuce, tomatoes, avocado, saute corn and poblano. toss to coat. Top with Shrimp and serve.
4 points per service (Avocado and Oil)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 293 | ||
Calories from Fat: 107 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 191.3mg | 7 % | |
Potassium 912.7mg | 24 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 15.3g | ||
Protein 27.1g | 39 % | |
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: 293
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