• Home
    Home This is where you can find all the blog posts throughout the site.
  • Categories
    Categories Displays a list of categories from this blog.
  • Tags
    Tags Displays a list of tags that have been used in the blog.
  • Login
    Login Login form

Mexican Shrimp Salad with avocado, black beans, and cilantro

Posted by on in Weight Loss
  • Font size: Larger Smaller
  • Hits: 4812


Mexican Shrimp Salad with avocado, black beans, and cilantro

Serves 2


1/2 lb jumbo shrimp, cleaned and devained

2 tablespoons + 1 tablespoon olive oil

½ teaspoon Celtic slat (¼ teaspoon for shrimp + ¼ teaspoon for salad)

2 romaine hearts, roughly chopped

1/2 English cucumber, cut into half moons

3/4 cup canned black beans

1 avocado, sliced

2 tablespoons toasted and salted pepitas

1/2 cup roughly chopped cilantro


Toss the shrimp with 2 tablespoons olive oil and salt. Meanwhile, heat a

large sauté pan over a medium flame. Add the shrimp to the pan in an

even layer, and sear until fully cooked, about 1-2 minutes per side.

Transfer to a plate.

Toss together the romaine, cucumber, black beans, avocado, pepitas,

cilantro, remaining tablespoon olive oil, and ¼ teaspoon salt. Top with the

shrimp and serve.


Vegetarian alternative: Don't add shrimp



Hot Topics