Shrimp, Avocado, and Mango Cocktail

If any recipe proves that elegance is all in the presentation, this one is it. Ridiculously quick to prepare, bright and fresh in flavor and color, and imparting potassium and vitamins C and B6, it becomes downright glamorous when served in a juice or cocktail glass.

Serves 4

2 teaspoons fresh lime juice
4 teaspoons extra-virgin olive oil
3 tablespoons chopped fresh cilantro, plus 4 sprigs for garnish
1/4 teaspoon honey
1/8 teaspoon kosher salt
4 romaine lettuce leaves, sliced crosswise into 3/4-inch strips
1/2 Hass avocado, cubed
1/2 mango, cubed
12 shrimp, peeled, deveined, cooked, and chopped, plus 4 kept whole

In a blender, combine the lime juice, olive oil, cilantro, honey, and salt, and blend for 30 seconds or until the cilantro is liquefied. Set aside.

Using 4 juice or martini glasses, place 1/4 of the shredded lettuce at the bottom of each glass. Add a layer of avocado, mango, chopped shrimp, and a drizzle of dressing. Finish by adding a sprig of cilantro and one whole cooked shrimp to each glass.

Per serving: 122 Calories, 8.17g Fat , 8.21g Carbs, 4.65g Protein, 2.76g Fiber, 24mg Calcium, 0.91mg Iron, 30mg Sodium, 62μg Folate

The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.

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