This elegant appetizer made with shrimp, avocado and fresh, red bell pepper is easy to make in minutes.
This Heart-Check Certified recipe is brought to you by Avocados From Mexico.
Nutrition Facts
Avocado and Shrimp Rafts
Calories
Protein
Fiber
Nutrition Facts
Calories | 25 | |
---|---|---|
Total Fat | 1.0 g | |
Saturated Fat | 0.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.1 g | |
Monounsaturated Fat | 0.7 g | |
Cholesterol | 15 mg | |
Sodium | 100 mg | |
Total Carbohydrate | 1 g | |
Dietary Fiber | 1 g | |
Sugars | 0 g | |
Protein | 2 g |
Dietary Exchanges
free, per two rafts: 1/2 lean meat
Ingredients
-
2 bell peppers -
1 avocado -
1 tablespoon lime juice -
1/4 teaspoon salt -
14 medium shrimp, cooked, split lengthwise (about 12 oz.) -
1/3 cup salsa (lowest sodium available)
Directions
-
Cut bell peppers into 1” squares, about 28 total. Set aside. -
In a small bowl, combine avocado with lime juice and salt and mash until mixture is chunky-smooth. -
In another small bowl, combine shrimp and salsa. Arrange pepper squares on work surface, skin side down. -
Spoon avocado mixture on squares, dividing evenly; top each with half a shrimp and a cilantro leaf, if desired. -
Cover with plastic wrap and refrigerate until ready to serve.