Mexican Shrimp Cobb Salad is a beautifully layered salad with shrimp, avocados, grilled corn, black bean salsa, cucumbers, tomatoes and cheese. This is delicious served this with creamy cilantro tomatillo dressing.
INGREDIENTS:
For the Shrimp:
16 oz cooked large shrimp, peeled
chipotle chili powder to taste
1 tbsp lime juice
salt to taste
For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup reduced fat Sargento Mexican Blend shredded cheese
DIRECTIONS:
Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.
NUTRITION INFORMATION
Yield: 6 Servings, Serving Size: 2 cups
Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 288
Total Fat: 10.5g
Saturated Fat: g
Cholesterol: mg
Sodium: 588mg
Carbohydrates: 25g
Fiber: 9g
Sugar: 3g
Protein: 29g
Read more at http://www.skinnytaste.com/mexican-shrimp-cobb-salad/#TImgwVROGAyaArrA.99
INGREDIENTS:
For the Shrimp:
16 oz cooked large shrimp, peeled
chipotle chili powder to taste
1 tbsp lime juice
salt to taste
For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup reduced fat Sargento Mexican Blend shredded cheese
DIRECTIONS:
Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.
NUTRITION INFORMATION
Yield: 6 Servings, Serving Size: 2 cups
Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 288
Total Fat: 10.5g
Saturated Fat: g
Cholesterol: mg
Sodium: 588mg
Carbohydrates: 25g
Fiber: 9g
Sugar: 3g
Protein: 29g
Read more at http://www.skinnytaste.com/mexican-shrimp-cobb-salad/#TImgwVROGAyaArrA.99
No comments:
Post a Comment