Colombian•healthy
Shrimp, Black Beans and Avocado Salad
This summer has been very, very busy! With the kids home for the summer, sharing recipes on the blog and a lot of freelance work as well, I haven’t had the time to post new recipes as frequently as usual. But I promise, I’ll get back to normal soon! So, now lets talk about this.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Head Romaine or Green Leaf Lettuce (chopped)
- 1 pound of shrimp (cooked)
- 1/2 English cucumber (sliced)
- 1 pint grape tomatoes (halved)
- 2 avocados (peeled and diced)
- 1 cup of cooked black beans
- 1/ 4 cup chopped fresh cilantro
- Lime juice from 5 limes
- 3 tablespoons white vinegar
- 1/4 teaspoon ground cumin
- Salt and pepper to your taste
Instructions
- 1
Split the lettuce between 4 salad bowls or plates. Equally divide the shrimp, cucumber, avocado, tomatoes and black beans over the lettuce. Alternatively, you can do this in one large salad bowl.
- 2
To make the dressing, place the fresh cilantro, lime juice, white vinegar, ground cumin, salt and pepper in a small bowl. Mix well to combine and drizzle over the salad and serve.