Mexican salad with chipotle shrimp recipe: a simple kale salad loaded with juicy grilled shrimp, corn, black beans, avocado, and creamy chipotle lime dressing
Ingredients For Mexican Salad With Chipotle Shrimp Recipe
2 pound Raw jumbo shrimp, peeled and cleaned
8 cup Chopped kale
4 Ears corn on the cob, shucked
15 ounce Can black beans, drained
1 pint Grape Or Cherry Tomatoes, Halved
1 Whole ripe avocado, peeled and chopped
2 Whole chipotle peppers in adobo sauce
7 tablespoon Fresh lime juice, divided
0.25 cup Olive oil
0.25 cup Mayonnaise
2 tablespoon Honey
3 Cloves Garlic
0.5 teaspoon Salt
Nutrition value
1956
calories per serving
91 g Fat124 g Protein158 g Carbs23 g FiberOther
Current Totals
91 g Fat
124 g Protein
158 g Carbs
23 g Fiber
MacroNutrients
Carbs
158 g
Protein
124 g
Fiber
23 g
Fats
Fat
91 g
Vitamins & Minerals
Calcium
1416 mg
Iron
22 mg
Vitamin A
3275 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
25 mg
Vitamin B6
1 mg
Vitamin B9
980 mcg
Vitamin B12
8 mcg
Vitamin C
776 mg
Vitamin E
17 mg
Copper
7 mcg
Magnesium
518 mg
Manganese
3 mg
Phosphorus
1679 mg
Selenium
195 mcg
Zinc
7 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
