Curried Seafood Salad
25 mins (prep 15, cooking 10)
11 ingredients
4 servings
Based on a recipe from Linda Kearns’ cookbook, Eat To Beat Menopause. I serve this as either a light lunch or as a side salad to accompany my husband’s Tandoori Chicken.

Categories:  salad , <-30-mins , shellfish , shrimp , indian , time-to-make , asian ,
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Serving Size (60.94 g)
Servings 4
Amount per Serving
Calories 408.58 Calories from Fat 414.81
% Daily Value *
Total Fat 46.09g 283.64%
Saturated Fat 6.39g 127.78%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 287.79mg 47.97%
Total Carbohydrate 0.47g 0.63%
Dietary Fiber 0.23 g 3.73%
Sugars 0.21 g %
Protein 0.08g 0.61%
Vitamin A 141.65IU% Vitamin C 0.0mg%
Calcium 6.11mg% Iron 0.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green chili, shrimp, fresh cilantro leaves