Southwest Shrimp Salad

Makes 2 servings (4 cups per serving)

Ingredients

Salad:

  • ~24 raw shrimp 
  • 1 Tbsp. cilantro, chopped 
  • 1 tsp. lime juice 
  • Dash of salt 
  • 6 cups spinach 
  • ½ cup black beans, cooked 
  • ½ cup corn kernels, cooked 
  • 2 Tbsp. red onion, diced 
  • 1 red pepper, diced 

Dressing:

  • ¼ cup cilantro 
  • 2 tsp. lime juice 
  • ½ avocado 
  • 1 Tbsp. balsamic vinegar 
  • 1 tsp. chili powder 

Preparation

  1. In a large pot, bring 4 cups water to a boil. Place shrimp in a steamer basket above boiling water and cover, ensuring shrimp are not submerged in water (dump some water if necessary). Steam until pink 
  2. Once shrimp are pink, move off stove to a medium bowl. Toss in cilanto, lime juice and salt. Mix and set aside. 
  3. In a food processor or blender, combine all dressing ingredients. Blend well, adding water if necessary to achieve desired consistency. Set aside. 
  4. In a large bowl, toss together spinach, black beans, corn, red onion, red pepper, and dressing. 
  5. Plate salad on 2 plates and top with cooked shrimp. Serve and enjoy! 

 

Nutritional analysis per serving: 226 calories, 6.8 g fat, 19.2 g protein, 30.4 g carbohydrate (20.1 g available carbohydrate), 10.3 g fibre, 398 mg sodium 

My Viva Servings: 1 grain, 2 protein, 4 vegetable, 0 fruit, 1 fat, 0 dairy