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Shrimp, Mango & Avocado Salad

Makes 2 servings

Macros: 305 cal, fat 11g, carbs 28g, protein 30g, fibre 7g


2/3 Cucumber (diced)

2/3 Mango (cubed)

2/3 Avocado (cubed)

227g Shrimp, Cooked (tails removed)

2/3 Lime (juiced)

1/16 tsp Sea Salt (or more to taste)


In a large bowl, combine all ingredients and toss gently to mix. Divide between bowls and enjoy!

Leftovers: If you're planning on keeping this for a few days, leave out the avocado to prevent browning. You can add it in before serving. The salad without avocado will last 2-3 days in the fridge.

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