Zesty Shrimp & Tortilla Medley Salad
Vibrant Mediterranean salad with shrimp, crunchy tortillas, and a creamy avocado dressing.
Equipment
- Rimmed baking sheet
Ingrediënten
- ½ Avocado
- 1 can 15 oz low-sodium Black beans (rinsed)
- ½ cup Cilantro
- ½ Seedless cucumber sliced
- Freshly ground Black pepper
- ¼ cup Fresh lime juice
- 1 tbsp Olive oil
- ½ tsp Paprika
- 1 Red or yellow pepper sliced
- 1 head Romaine lettuce chopped
- Kosher salt
- 1 lb Shrimp
- 2 small Corn tortillas cut into strips
- 2 tbsp fat-free Greek yogurt
- ¼ cup Water
Instructies
- Preheat oven to 400°F (200°C).
- Place tortilla strips on a rimmed baking sheet and bake until crisp.
- In a blender, purée avocado, yogurt, cilantro, lime juice, ¼ cup water, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Toss dressing with lettuce, then fold in beans, cucumber, and peppers.
- Heat oil in a large skillet over medium-high heat.
- Season shrimp with ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon pepper, and cook until opaque.
- Serve shrimp over salad and top with tortilla strips.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately to keep tortilla strips crispy.
Wine Advice:
A dry Rosé or a crisp Pinot Grigio would pair well with this salad.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 35 g | Protein: 30 g | Fat: 15 g | Fiber: 10 g | Sugar: 5 g | Salt: 1.2 g
