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Bay Shrimp and Avocado Salad (Sandra Lee) Recipe

Bay Shrimp and Avocado Salad (Sandra Lee) Recipe

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Bay Shrimp and Avocado Salad (Sandra Lee)

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Ingredients:

Serving

8 oz cooked fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tbsp favorite vinaigrette (recommended
salt and pepper
1 ripe avocado, halved and pitted

Directions:

Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	639.16 Kcal (2676 kJ)
Calories from fat	336 Kcal
		% Daily Value*
Total Fat	37.33g	57%
Sodium	109.88mg	5%
Potassium	768.02mg	16%
Total Carbs	65.62g	22%
Sugars	10.62g	42%
Dietary Fiber	22.29g	89%
Protein	15.81g	32%
Vitamin C	20.3mg	34%
Vitamin A	0.8mg	26%
Iron	1.6mg	9%
Calcium	44.3mg	4%

Amount Per 100 g
Calories	153.68 Kcal (643 kJ)
Calories from fat	80.79 Kcal
		% Daily Value*
Total Fat	8.98g	57%
Sodium	26.42mg	5%
Potassium	184.66mg	16%
Total Carbs	15.78g	22%
Sugars	2.55g	42%
Dietary Fiber	5.36g	89%
Protein	3.8g	32%
Vitamin C	4.9mg	34%
Vitamin A	0.2mg	26%
Iron	0.4mg	9%
Calcium	10.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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