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Shrimp, Avocado, and Mango Cocktail with Cilantro-lime Dressing

Shrimp, Avocado, and Mango Cocktail with Cilantro-lime Dressing

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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.