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Nutrition Facts
Serving Size 371 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 930 mg 39%
Total Carbohydrate 32 g 11%
Dietary Fiber 16 g 64%
Sugars 4 g
Protein 20 g
Vitamin A 70% • Iron 25%
Vitamin C 40% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Charred Avocado Southwest Shrimp Salad

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Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 large avocados, firm
4 Eva Mini Romaine Hearts, cut in half lengthwise
1 Tbsp olive oil, divided use
1 Tsp Adams Reserve Grilled Vegetable Rub
8 Oz salad shrimp, defrosted and cooked
15 Oz no salt added black beans, rinsed and drained
1/2 cup(s) pico de gallo
8 Tbsp Dip it Cilantro Gourmet Yogurt Dip
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Instructions

1
Preheat grill to medium flame.
2
Cut avocados in half. Discard avocado seeds.
3
Brush flesh of avocados and romaine leaves with olive oil and season with rub.
4
Grill both avocados and romaine until char marks appear, about 3 to 4 minutes. Remove from heat and set aside.
5
Combine shrimp, beans, and pico de gallo together and mix well.
6
To serve, place 2 pieces of grilled romaine onto a plate with charred avocado. Spoon in a generous helping of shrimp mixture along with a dollop of yogurt.

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