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Shrimp and Mango Salsa Salad
Greg Fontenot of The Woodlands, Tex., earned honors in Quick & Simple's No-Cook Summer Recipes contest with this zangy, low-fat combo
INGREDIENTS conv. chart U.S. Metric
| 12 ounce(s) | medium to large frozen cooked shrimp, thawed |
| 2 | ripe mangoes, peeled, seeded and cut into 1/2-inch chunks |
| 1 medium | tomato, seeded and diced |
| .33 cup(s) | diced red onion |
| 1 cup(s) | chopped cilantro |
| 1 | (optional) jalapeño, seeded and finely diced |
| 1 tablespoon(s) | olive oil |
| juice from 1 lime | |
| .25 teaspoon(s) | ground cumin |
| .5 teaspoon(s) | salt |
| .25 teaspoon(s) | pepper |
| 1 bag(s) | (5-to 6-oz. ) spring greens |
DIRECTIONS
- Combine cooked shrimp with next 10 ingredients. Cover and chill for 1 hour.
- Serve shrimp mixture chilled over spring greens.
Photo: Theresa Raffetto
COOKING INFO
| Serves |
4
|
| Yield | 4 servings |
| Prep Time | -- |
| Cook Time | -- |
| Total Time | -- |
| Oven Temp | -- |
|
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
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NUTRITIONAL INFORMATION (per serving)
| Calories | 206 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 166mg |
| Sodium | 504mg |
| Total Carbohydrate | 23g |
| Dietary Fiber | 4g |
| Sugars | -- |
| Protein | 20g |
| Calcium | -- |
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