Directions:
- Prepare salsa ahead as follows:
- Boil 2 fresh tomatoes, 4 tomatillos and 2 jalapeños for about 10 minutes.
- Drain and place in a blender, add garlic cloves, cilantro and about 1/2 tsp. of salt. Whirl until only a few lumps remain. Chill thoroughly.
- For the Salad:
- Cut up shrimp into bite size pieces and place in a non-reactive bowl. Add fresh lemon juice and let stand for about 5 minutes.
- Dice avocados, 2 remaining tomatoes, celery and cucumbers. Add to shrimp and chill for 15 minutes.
- Serve salad in tostada shells (if desired) and dress with salsa over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.06 Kcal (2575 kJ) | ||
| Calories from fat | 280.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.2g | 48% | |
|---|---|---|---|
| Cholesterol | 237.25mg | 79% | |
| Sodium | 964.35mg | 40% | |
| Potassium | 1202.16mg | 26% | |
| Total Carbs | 44.8g | 15% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 41.86g | 84% | |
| Vitamin C | 52.3mg | 87% | |
| Iron | 3.5mg | 19% | |
| Calcium | 352.2mg | 35% | |
| Amount Per 100 g | |||
| Calories | 115.02 Kcal (482 kJ) | ||
| Calories from fat | 52.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 48% | |
|---|---|---|---|
| Cholesterol | 44.37mg | 79% | |
| Sodium | 180.34mg | 40% | |
| Potassium | 224.81mg | 26% | |
| Total Carbs | 8.38g | 15% | |
| Sugars | 1.56g | 33% | |
| Dietary Fiber | 0.56g | 12% | |
| Protein | 7.83g | 84% | |
| Vitamin C | 9.8mg | 87% | |
| Iron | 0.7mg | 19% | |
| Calcium | 65.9mg | 35% | |
* 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.
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