Shrimp, Mango & Avocado Salad
- 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)
- In a large bowl, combine all ingredients and toss gently to mix. Divide between bowls and enjoy!
LeftoversIf 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.
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