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Picture of Dinner Tonight: Shrimp, Jicama, and Mango Salad Recipe
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 715 kcal 36 %
  • Fat 30 g 46 %
  • Saturated 4 g 22 %
  • Carbs 70 g 23 %
  • Fiber 15 g 59 %
  • Protein 50 g 100 %
  • Cholesterol 365 mg 122 %
  • Sodium 299 mg 12 %
  • Calcium 214 mg 21 %
  • Magnesium 141 mg 33 %
  • Potassium 1530 mg 33 %
  • Iron 3 mg 18 %
  • Zinc 4 mg 34 %
  • Phosphorus 574 mg 82 %
  • Vitamin A 210 µg 23 %
  • Vitamin C 179 mg 199 %
  • Thiamin (B1) 0 mg 12 %
  • Riboflavin (B2) 0 mg 16 %
  • Niacin (B3) 3 mg 17 %
  • Vitamin B6 1 mg 39 %
  • Folate equivalent (total) 181 µg 45 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 54 %
  • Vitamin K 56 µg 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Dinner Tonight: Shrimp, Jicama, and Mango Salad Recipe

Ingredients

  • 1/2 pound shelled shrimp, raw or cooked
  • 1/2 small jicama, peeled, and diced into 1/4 inch squares
  • 1 mango, peeled and diced into 1/4 inch squares
  • 1/2 cup cilantro, chopped
  • 3 tablespoons lemon juice
  • 1/4 teaspoon Dijon mustard
  • Pinch of black pepper
  • 2 tablespoons olive oil

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