4 Tbsp(s)
1 1/2 tsp(s)
1 pound
2 stalk(s)
1 Tbsp
4 leaf(s)
1/4 tsp(s)
2 medium(s)
4 Tbsp(s)
1 1/2 tsp(s)
454 g
80 g
4 g
20 g
1.5 g
402 g
In a small bowl, whisk the mayo, curry powder, sea salt and lemon juice.
Chop the shrimp and dice the celery. Pour curry-mayo mixture over the shrimp and celery and stir to coat.
Serve with diced avocados and collard leaves for wrapping.
0.1 Servings Fruits / 6.5 Servings Vegetables
Calories: 389.1
Omega-6 / Omega-3 ratio: 3 : 1
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