This light and refreshing salad will whisk your taste buds away to a tropical island. Mango and shrimp pair especially well together, and the radish and jalapeño contribute just enough spiciness to balance out the sweetness of the fruit.
In a food processor or blender, purée mango, jalapeño, lime juice, olive oil and salt. Set aside in the refrigerator.
Sprinkle the shrimp with cumin, then sauté, broil or grill for about 5 minutes until cooked.
In a large bowl, combine shrimp, avocado, radish, red onion and cilantro. Toss with dressing and serving chilled or at room temperature.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 225 (58%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 172.4mg||53 %|
|Sodium 182.4mg||6 %|
|Potassium 833.9mg||22 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 11.1g|
|Protein 25.7g||37 %|
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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: 389
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