CHIPOTLE SHRIMP CEVICHE SALAD

Chipotle Shrimp Ceviche Salad image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 13

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Ingredients

3/4 cup low-sodium vegetable juice
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup cherry tomatoes, cut in half
1 cup coarsely chopped English (seedless) cucumber
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
4 cups torn romaine lettuce
1 package (12 oz) frozen cooked deveined peeled small shrimp, thawed
1/2 large avocado, thinly sliced
16 baked tortilla chips

Steps:

In medium bowl, mix all dressing ingredients until well blended. Stir in tomatoes, cucumber, onion and cilantro.
On each of 4 salad plates, place 1 cup lettuce and about 1 cup vegetable mixture. Arrange shrimp, avocado and tortilla chips on top. Serve immediately.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 180 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 5 g, TransFat 0 g