YIELD

4 servings

ACTIVE

15 minutes

TOTAL

15 minutes

1 LB LARGE PEELED COOKED SHRIMP

1 CUP DICED JICAMA

½ CUP MILD SALSA (PREFERABLY REFRIGERATED FRESH)

1 TBSP OLIVE OIL

CUP CHOPPED CILANTRO

¼ TSP GROUND CUMIN

1 RIPE AVOCADO, SLICED

Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix. Add avocado; gently toss to mix.

SIDE SUGGESTION

Warm corn or flour tortillas and lime wedges

PER SERVING

CALORIES 218 TOTAL FAT 7G SATURATED FAT 2G CHOLESTEROL 221MG SODIUM 370MG

TOTAL CARBOHYDRATES 7G DIETARY FIBER 4G PROTEIN 25G