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Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

See full recipe on: Bon Appetit



Ingredients

1/2 cup asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Nutrition 4 servings

Per Serving % Daily Value
Calories 217
Fat 8g 12%
Carbs 23g 7%
Protein 16g 33%
Fiber 5g 23%
Cholesterol 107mg 35%
Sodium 1,571mg 65%
     
Fat
Carbs
Protein

Preparation






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