Shrimp, mango and avocado in a sesame seed oil vinaigrette.
Sesame seed oil adds a pleasant nutty taste to this salad, but because of its full flavour, it is preferable not to overdo it.
1/4 | red onions, thinly sliced | 40 g | |
14 | shrimp, medium-large | 140 g | |
1 tbsp | olive oil | 15 mL | |
1 1/2 tbsp | rice vinegar | 23 mL | |
2 tbsp | canola oil | 30 mL | |
1/2 tsp | sesame seed oil | 2.5 mL | |
1 | mangoes, diced | 300 g | |
1 | avocados, diced | 170 g | |
1 | green onions/scallions, thinly sliced | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Avocados should be prepared and added to the salad at the very last minute to avoid darkening.
per 1 serving (290 g)
Amount % Daily Value |
Calories 420 |
Fat 30 g 46 % |
Saturated
3.4 g
19 % |
Cholesterol 120 mg |
Sodium 150 mg 6 % |
Carbohydrate 26 g 9 % |
Fibre 7 g 26 % |
Sugars 17 g |
Net Carbs 19 g |
Protein 15 g |
Vitamin A 16 % |
Vitamin C 66 % |
Calcium 5 % |
Iron 19 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Vegetables | ½ |
Meat and Alternatives | 1 ½ |
Fats | 6 |
I am allergic to shrimp, so I substituted crab meat. It was excellent. The combination of sweet, sharp, and salty flavors is really delicious.
First time I used sesame oil. It worked well with the whole family, even my teens asked for seconds.