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Chipotle Shrimp Ceviche Salad

  • Prep 20 min
  • Total 20 min
  • Servings 4

Ingredients

Dressing

3/4
cup low-sodium vegetable juice
2
tablespoons fresh lime juice
1
chipotle chile in adobo sauce (from 7-oz can), chopped
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper

Salad

1
cup cherry tomatoes, cut in half
1
cup coarsely chopped English (seedless) cucumber
1/4
cup finely chopped red onion
2
tablespoons chopped fresh cilantro
4
cups torn romaine lettuce
1
package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2
large avocado, thinly sliced
16
baked tortilla chips

Steps

Hide Images
  • 1
    In medium bowl, mix all dressing ingredients until well blended. Stir in tomatoes, cucumber, onion and cilantro.
  • 2
    On each of 4 salad plates, place 1 cup lettuce and about 1 cup vegetable mixture. Arrange shrimp, avocado and tortilla chips on top. Serve immediately.

Expert Tips

  • Save 30 calories from this recipe to use later in the day by omitting the avocado.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
180mg
60%
Sodium
1230mg
51%
Potassium
630mg
18%
Total Carbohydrate
19g
6%
Dietary Fiber
4g
19%
Sugars
5g
Protein
22g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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