Downshiftology · by Lisa Bryan★ 4.9 (19)
Shrimp, Asparagus and Avocado Salad
NUTRITION · PER SERVING20M COOK
CAL 16%·PRO 64%
CARBS 16G20% OF CAL
9G FIBER1G ADDED3G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 16G47% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light spring salad of shrimp, blanched asparagus, creamy avocado, and fresh spinach with parsley and lemon. Fresh and vibrant, this is a nourishing meal on its own.
mainamericansaladshellfish🍲 stockpot🍳 skilletdairy freegluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound raw shrimp (peeled and deveined)
- 4 cups baby spinach
- 1/4 cup fresh parsley (chopped)
- 20 spears asparagus ((1 bunch))
- 1 avocado (sliced)
- 3 green onions (sliced)
- salt and pepper (to taste)
- 1/2 recipe lemon vinaigrette
At a glance
PER SERVING · TIME 20M
CAL 16%·PRO 64%
CARBS 16G20% OF CAL
9G FIBER1G ADDED3G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 16G47% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 753mg
- Total sugar
- 4g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2008mg
- Calcium
- 258mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 753MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.