quick and easy avocado shrimp salad with a zingy cilantro-lime dressing, bell pepper, corn and lots of creamy avocado. Its a no-cook, 20-minute recipe you can make on repeat all summer long.
12 ounce Cooked shrimp, peeled, deveined and roughly chopped
1 cup Frozen corn, thawed
1 Medium red bell pepper, finely diced
2 Avocados, pitted, peeled and cubed
Nutrition value
397
calories per serving
27 g Fat20 g Protein17 g Carbs5 g FiberOther
Current Totals
27 g Fat
20 g Protein
17 g Carbs
5 g Fiber
MacroNutrients
Carbs
17 g
Protein
20 g
Fiber
5 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
113 mg
Iron
3 mg
Vitamin A
366 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
71 mcg
Vitamin B12
2 mcg
Vitamin C
62 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
0 mg
Phosphorus
207 mg
Selenium
36 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment