Mexican Shrimp Salad
LunchFish & SeafoodDinnerLunchCinco de MayoGluten-freeAppetizers & Small BitesSide DishesDinnerHigh ProteinSugar ConsciousDairy-freeSteamersMicrowaveOne DishVeganVegetarian
This Mexican-inspired salad is packed with protein and fresh flavours.
Ingredients
- 1 lb (450 g) large shrimp
- 2 tbsp Guacamole Dip Mix
- 1 avocado, cut into chunks
- 8 radishes, sliced thin
- 2 tbsp Poco Picante Salsa Mix
- 1 tbsp lime juice
- 12 cups salad greens
- 1 recipe prepared Balsamic Vinaigrette Dressing, or dressing of your choice.
- 2 tbsp Balsamic Vinaigrette Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- Sea Salt, to taste
- Black Pepper, to taste
Preparation
- Combine shrimp and Guacamole Dip Mix in a Multipurpose Steamer.
- Cover and microwave on high for 4–5 minutes.
- In a bowl, toss avocado, radishes, salsa Mix, and lime juice.
- Divide salad greens between four plates, and top with avocado salsa mix and shrimp. Top with dressing and serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 240, Fat 9 g (Saturated 1.5 g, 0 0 g), Cholesterol 220 mg, Sodium 670 mg, Carbohydrate 15 g (Fiber 8 g, Sugars 3 g), Protein 27 g.
Tips
Make it vegetarian swap shrimp for tofu.
Perfectly Balance Your Plate
Serve with 1 cup mixed veggies and 1⁄2 cup rice or quinoa.