Serve this easy mango shrimp arugula salad with dijon mustard vinaigrette as a light lunch or appetizer A great paleo salad recipe for spring and summer.
Ingredients For Mango Shrimp and Arugula Salad Recipe
1 Ripe mango cubed
10 ounce Cooked shrimps peeled and deveined
0.5 Small red onion sliced
4 cup Arugula
1 Lemon juiced
Cilantro or parsley for garnish optional
0.25 teaspoon Dijon mustard
1 teaspoon Cider vinegar
1 tablespoon Olive oil
Nutrition value
156
calories per serving
7 g Fat7 g Protein12 g Carbs5 g FiberOther
Current Totals
7 g Fat
7 g Protein
12 g Carbs
5 g Fiber
MacroNutrients
Carbs
12 g
Protein
7 g
Fiber
5 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
499 mg
Iron
4 mg
Vitamin A
631 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
317 mcg
Vitamin B12
0 mcg
Vitamin C
69 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
169 mg
Manganese
0 mg
Phosphorus
170 mg
Selenium
2 mcg
Zinc
0 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
