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Guacamole 

Coconut Shrimp Mango Guacamole

4 Servings

490 Cals

Guacamole

2 Avocados From Mexico

10 ea. shrimp, peeled, deveined, and cooked

2 ea. ears of corn, grilled, kernels removed

2 ea. limes, juiced

2 c. mixed salad greens

1-1/2 c. coconut milk

1/2 c. red onion, finely diced

1 ea. jalapeño, finely diced

1/3 c. mango, finely diced

1/3 c. cilantro, finely chopped

1 T. miso paste

1 T desiccated coconut, toasted

salt, to taste

pepper, to taste

4 serving per container

Serving size 1 serving (355 g)

calories 490

% Daily Value*

Total Fat 38g 48%

Saturated Fat 22g 108%

Trans Fat 0g

Cholesterol 45mg 15%

Sodium 280mg 12%

Total Carbohydrate 35g 13%

Dietary Fiber 12g 42%

Total Sugars 10g

Includes 0g Added Sugars 0%

Protein 13g

Vitamin D 0mcg (0 IU) 0%

Calcium 71mg 6%

Iron 3mg 20%

Potassium 1150mg 25%

* 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!

In a medium saucepan, combine the coconut milk, corn, half the red onion, half the jalapeño and miso paste; simmer and reduce for 1 hour, until thick.

In a medium bowl, mash the avocados to desired consistency.

Fold the remaining red onions and jalapeños, mangoes, cilantro and lime juice into avocado until well combined. Season with salt and pepper to taste.

To plate, lay the mixed salad green on a serving platter. Spread the guacamole over the greens. Top with the coconut milk reduction, shrimp and desiccated coconut and serve.

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DESCRIPTION

Take your taste buds tropic-hopping. Fresh Avocados From Mexico meet sweet mango, juicy shrimp, and a luscious coconut-miso drizzle in this guacamole that balances fresh, savory, and indulgent flavors.

Guacamole

2 Avocados From Mexico

10 ea. shrimp, peeled, deveined, and cooked

2 ea. ears of corn, grilled, kernels removed

2 ea. limes, juiced

2 c. mixed salad greens

1-1/2 c. coconut milk

1/2 c. red onion, finely diced

1 ea. jalapeño, finely diced

1/3 c. mango, finely diced

1/3 c. cilantro, finely chopped

1 T. miso paste

1 T desiccated coconut, toasted

salt, to taste

pepper, to taste

In a medium saucepan, combine the coconut milk, corn, half the red onion, half the jalapeño and miso paste; simmer and reduce for 1 hour, until thick.

In a medium bowl, mash the avocados to desired consistency.

Fold the remaining red onions and jalapeños, mangoes, cilantro and lime juice into avocado until well combined. Season with salt and pepper to taste.

To plate, lay the mixed salad green on a serving platter. Spread the guacamole over the greens. Top with the coconut milk reduction, shrimp and desiccated coconut and serve.

Email recipe

4 serving per container

Serving size 1 serving (355 g)

calories 490

% Daily Value*

Total Fat 38g 48%

Saturated Fat 22g 108%

Trans Fat 0g

Cholesterol 45mg 15%

Sodium 280mg 12%

Total Carbohydrate 35g 13%

Dietary Fiber 12g 42%

Total Sugars 10g

Includes 0g Added Sugars 0%

Protein 13g

Vitamin D 0mcg (0 IU) 0%

Calcium 71mg 6%

Iron 3mg 20%

Potassium 1150mg 25%

* 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.

DESCRIPTION

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!