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Open-Faced Sandwich with Mexican Avocado Shrimp Salad

4 Servings

280 Cals

4 serving per container

Serving size 1 serving

Calories 280

% Daily Value*

Total Fat 15g 20%

Saturated Fat 2.5g 12%

Trans Fat 0g

Cholesterol 115mg 39%

Sodium 470mg 20%

Total Carbohydrates 19g 7%

Dietary Fiber 4g 13%

Total Sugars < 1g

Includes 0g Added Sugars 0%

Protein 17g

Calcium 61mg 4%

Iron 3mg 20%

Potassium 240mg 6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Heat olive oil in a skillet on medium-high; be sure the whole skillet is coated. Cook the shrimp for 2-3 minutes on each side, for a total of 4-6 minutes.

Just before the shrimp start to turn pink, add garlic to the skillet and stir. Cook for 30 seconds, remove from heat, put in bowl and cool.

In a medium bowl, put 1/2 of the avocado along with all the mayonnaise, honey, mustard, dill and salt and pepper to taste and mash until fairly smooth.

Add the avocado mixture to the cooled shrimp and mix in the crumbled bacon. Stir until combined.

On each slice of toasted bread, evenly distribute the arugula. Then do the same with the shrimp salad and top with remaining diced avocado and serve.

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