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Shrimp and Avocado Salad With Creamy Jalapeno Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.6334
Energy (kCal)497.642
Carbohydrates (g)18.1757
Total fats (g)45.3954
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the dressing, mince the cilantro and jalapeno in a food processor or blender. Add the oil, mayonnaise, vinegar, honey and salt to taste; mix well. | 2. For the salad, heat the oil in a medium skillet; add the cumin, salt and pepper to taste. Add shrimp; cook over high heat until cooked through, 3-5 minutes, flipping as necessary. Transfer to a small bowl and refrigerate until chilled. | 3. Mix salad greens and red onion in a serving bowl; toss with dressing. Arrange shrimp and avocado over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cilantro leaf 1 cup 3.68 0.5872 0.3408 0.0832
    jalapeno pepper 1 1.6312 0.3656 0.0512 0.0208
    vegetable oil 1/3 cup 117.23200000000001 0.0 0.0 13.6
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    cider vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    honey 1 tablespoon - - - -
    salt - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    salt - - - -
    white pepper - - - -
    shrimp 1/2 uncooked peeled 2.13 0.0273 0.4083 0.0303
    green 10 cups mixed 83.6 16.454 8.36 0.494
    red onion 1/2 halved cut - - - -
    avocado 1 ripe halved pitted peeled cut - - - -

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



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