Avocado, Mango and Shrimp Salad

Leslie Beck, RD See Bio

Copyright © Leslie Beck, 2016.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

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This salad is so easy to make and it’s truly delicious.  It’s also a great source of heart-healthy monounsaturated fat, folate, potassium and beta-carotene, an important antioxidant.  With only 330 calories per serving, it serves up 26 grams of protein and 7 grams of fibre making it a satisfying meal.

Ingredients

2 avocados, peeled and diced

2 mangos, peeled and dried

1/3 cup freshly squeezed lime juice

1 tbsp olive oil

1/8 tsp red pepper flakes, or to taste

1/4 tsp coarse sea salt, or to taste

1 lb large cooked shrimp

2 tbsp sliced green onion

2 tbsp chopped fresh mint

1/2 cup finely chopped fresh cilantro

Directions

In a large mixing bowl combine avocado, mango, lime juice, olive oil, red pepper flakes, salt and shrimp. Gently toss to combine.

Sprinkle shrimp mixture with green onions, mint and cilantro. Serve cold.

Serves 4.

Per 1.5 cup serving: 330 calories, 26 g protein, 15 g total fat (2 g saturated fat), 26 g carbohydrate, 7 g fibre, 221 mg cholesterol, 410 mg sodium

From Leslie Beck’s Healthy Kitchen © Leslie Beck, 2012. Reprinted by permission from Penguin Random House


Copyright © Leslie Beck, 2016.

Leslie Beck, Registered Dietitian, is the best-selling author of 12 books on nutrition and health, writes a weekly column in The Globe and Mail, and is a regular contributor to CTV News. Based at the Medisys clinic in Toronto, Leslie offers one-on-one diet coaching, personalized meal plans and evidence-based recommendations on the use of nutritional supplements. www.lesliebeck.com

 

 

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