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Raspberry Shrimp Salad in Avocado Halves

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3282
Energy (kCal)645.79
Carbohydrates (g)37.729
Total fats (g)54.9238
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dressing:. | 2. In blender or food processor combine raspberries, vinegar, honey and mustard and blend until smooth. | 3. Gradually blend in oil until smooth. | 4. Season to taste. | 5. Refrigerate any remaining dressing. | 6. Shrimp Salad:. | 7. In medium mixing bowl combine shrimp, mango, celery, and drained onion. | 8. Season to taste with salt and pepper. | 9. Toss with 1 tablespoon Raspberry Dressing. | 10. Gently fold in rasspberries. | 11. Center each avocado half on a chilled salad plate. | 12. Divide raspberry shrimp mixture among avocado halves, filling to overflowing. | 13. Serve extra dressing on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry 1/3 cup 21.32 4.8954 0.49200000000000005 0.2665
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    honey 1 1/2 1/2 - - - -
    dijon mustard 1 1/4 1/4 - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt black pepper ground - - - -
    raspberry 1/4 21.32 4.8954 0.49200000000000005 0.2665
    shrimp 1 cup diced cooked - - - -
    celery 1 3/4 3/4 chopped 28.28 5.2495 1.2196 0.3005
    red onion 1 1/4 1/4 chopped 80.0 18.68 2.2 0.2
    mango 1/4 cup chopped 24.75 6.1793 0.3382 0.1568
    avocado 2 ripe halved - - - -
    lemon juice - - - -
    salt black pepper ground - - - -

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



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