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Chipotle Shrimp Ceviche Salad

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Chipotle Shrimp Ceviche Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Ingredients

Dressing

3/4
cup low-sodium vegetable juice
2
tablespoons fresh lime juice
1
chipotle chile in adobo sauce (from 7-oz can), chopped
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper

Salad

1
cup cherry tomatoes, cut in half
1
cup coarsely chopped English (seedless) cucumber
1/4
cup finely chopped red onion
2
tablespoons chopped fresh cilantro
4
cups torn romaine lettuce
1
package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2
large avocado, thinly sliced
16
baked tortilla chips

Directions

  • 1 In medium bowl, mix all dressing ingredients until well blended. Stir in tomatoes, cucumber, onion and cilantro.
  • 2 On each of 4 salad plates, place 1 cup lettuce and about 1 cup vegetable mixture. Arrange shrimp, avocado and tortilla chips on top. Serve immediately.
Tips  

Save 30 calories from this recipe to use later in the day by omitting the avocado.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1/2g
4%
,
Trans Fat
0g
)
Cholesterol
180mg
60%
Sodium
1230mg
51%
Potassium
630mg
18%
Total Carbohydrate
19g
6%
(
Dietary Fiber
4g
19%
,
Sugars
5g
)
Protein
22g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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