Tired of the same old salads? Zest things up with this recipe that tops romaine lettuce with shrimp, avocados and the best part: zesty lime vinaigrette.
What You Need
Original recipe yields 6 servings
8 cups tightly packed torn romaine lettuce
1 lb. cooked cleaned medium shrimp
1 avocado, sliced
1 fresh mango, peeled, chopped
1 cup sugar snap peas
1 cup jicama peeled, cut into matchsticks
1/4 cup chopped red onion s
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
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Let's Make It
Top lettuce with remaining ingredients.
Add 2 Tbsp. chopped fresh cilantro to salad before serving.
Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.