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Mexican Shrimp Salad with avocado, black beans, and cilantro

Posted by on in Weight Loss
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THROW ANOTHER SHRIMP ON THE BarB

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

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