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Shrimp, Mango & Avocado Salad

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Shrimp, Mango & Avocado Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 3
Calories: 305kcal

Ingredients

  • 1 Cucumber (diced)
  • 1 Mango (cubed)
  • 1 Avocado (cubed)
  • 12 ozs Shrimp, Cooked (tails removed)
  • 1 Lime (juiced)
  • 1/8 tsp Sea Salt (or more to taste)

Instructions

  • In a large bowl, combine all ingredients and toss gently to mix. Divide between bowls and enjoy!

Notes

  • Leftovers

    If you’re planning on keeping this for a few days, leave out the avocado to prevent browning. You can add it in before serving. The salad without avocado will last 2-3 days in the fridge.

Nutrition

Serving: 3g | Calories: 305kcal | Carbohydrates: 28g | Protein: 30g | Fat: 11g | Cholesterol: 214mg | Sodium: 232mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1422IU | Vitamin C: 55mg | Calcium: 118mg | Iron: 1mg

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