Shrimp and Avocado Salad Phyllo Cups

Shrimp and Avocado Salad Phyllo Cups IMAGE Author: Canadian Living Credits: Shrimp and Avocado Salad Phyllo Cups IMAGE

Vibrant fresh flavours are the features of this filling.

  • Portion size 48 servings
  • Credits : Holiday Best 2013

Ingredients

  • 48 Phyllo Cups
  • Olive Slices optional
Filling :
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon grainy mustard
  • 1 clove garlic minced
  • 1/4 teaspoon each salt
  • 1/4 teaspoon each pepper
  • 225 g peeled cooked medium shrimp (about 48)
  • half mango peeled and diced
  • 1 green onion finely chopped
  • 1 avocado pitted, peeled and diced
  • 1/3 cup fresh cilantro

Method

Filling: In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.

Add shrimp, mango, onion, avocado and cilantro; toss to coat. Spoon into phyllo cups; garnish with olive slices (if using). 

Nutritional facts per piece: about

  • Sodium 52 mg
  • Protein 1 g
  • Calories 36.0
  • Total fat 2 g
  • Cholesterol 12 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Avocado Salad Phyllo Cups

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