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Mango-Avocado-Shrimp Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.2434
Energy (kCal)362.5012
Carbohydrates (g)28.5945
Total fats (g)12.7723
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine in a small bowl picante sauce, chutney mustard and lime juice; mix well. | 2. In medium bowl, combine remaining ingredients. | 3. Add chutney mixture; toss well and transfer to serving plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salsa 3 tablespoons 15.66 3.5856 0.8208 0.0918
    mango 1 tablespoon 49.5 12.3585 0.6765 0.3135
    dijon mustard 1 tablespoon - - - -
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    boston lettuce 4 cups 28.6 4.906000000000001 2.97 0.484
    shrimp 6 ounces cooked peeled deveined 144.5 0.0 34.17 0.867
    avocado 1/2 cup diced 120.0 6.3975 1.5 10.995
    mango 1/2 cup diced 49.5 12.3585 0.6765 0.3135
    red bell pepper 1/3 cup - - - -
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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