Shrimp and Mango Adobado Salad with Grilled Corn-Avocado Salsa
This recipe is a reinvention of a classic dish. Remember when salsa was made only with tomatoes? This lively corn-red-onion-avocado-pepper salsa goes with grilled shrimp and mangoes, which are briefly immersed in a snappy grapefruit-lime juice marinade.
Source: Diabetic Living Magazine
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Recipe Summary
Ingredients
Directions
Tips
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts
Per Serving:
328 calories; protein 24.5g; carbohydrates 35.9g; dietary fiber 6.9g; sugars 21.2g; fat 12.2g; saturated fat 1.8g; cholesterol 158.8mg; vitamin a iu 2967.1IU; vitamin c 86.9mg; folate 108mcg; calcium 132mg; iron 2.3mg; magnesium 94.2mg; potassium 1059.7mg; sodium 316.9mg.
Exchanges:
3 lean meat, 1 1/2 fat, 1 1/2 fruit, 1 vegetable, 1/2 starch