Salad with Shrimp, Avocado & Mango Chutney
with tomato and sunflower seeds
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Shrimp, fresh vegetables, sweet-and-sour mango chutney and creamy avocado: this salad has it all! Together, these ingredients make for a healthy and delicious dish - perfect for lunch or as a snack.
Tags:
Recipe
Allergens:
Schaaldieren
•Mosterd
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
/ Serving 2 people
160 g
Shrimp
(Contains: Schaaldieren)
80 g
Mango chutney
(Contains: Mosterd)
1 piece
Avocado
2 piece
Roma tomato
120 g
Arugula & lamb's lettuce
20 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
Not included in your delivery
2 teaspoon
White wine vinegar
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1573 kJ
Calories376 kcal
Fat24.3 g
Saturated Fat3.1 g
Carbohydrate19.3 g
Sugar15.7 g
Dietary Fiber5.2 g
Protein16.9 g
Salt0.9 g
Potassium225 mg
Calcium7.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Grill or Frying Pan
•Salad Bowl
Cooking Steps
1
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Dice the tomato.
- Heat two-thirds of the olive oil in a grill or frying pan over medium-high heat.
- Fry the shrimp for 1 – 2 minutes on each side. Season with plenty of salt and pepper to taste.
2
- In a salad bowl, toss the salad leaves and tomato with the rest of the olive oil and the white wine vinegar.
- Season with salt and pepper to taste.
3
- Serve the salad on plates and top with the shrimp and avocado.
- Garnish with the mango chutney and sunflower seeds.
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