Mexican Shrimp and Vegetable Salad
8.5g
Net Carbs
33.0g
Protein
15.8g
Fat
4.9g
Fiber
325
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 medium Carrot
- 1/4 cup Cilantro (Coriander)
- 4 medium Turnips
- 3/4 cup Green Tomato Chile Sauce (Salsa Verde)
- 1 head (5" dia) Butterhead Lettuce (Includes Boston and Bibb Types)
- 3 tablespoons Extra Virgin Olive Oil
- 1 fruit without skin and seed California Avocado
- 1 medium whole (2-3/5" diameter) Red Tomato
- 2 pounds Shrimp
Directions:
- In a medium saucepan, cook diced turnips and diced carrot in lightly salted boiling water 7 to 8 minutes, until crisp-tender. Drain and rinse under cold water. Pat dry.
- Heat oil in a large skillet over medium-high heat. Add salsa and cook 5 minutes, until slightly thickened. Add shrimp and cook 2 minutes. Stir in tomato and vegetables; cook 2 minutes more until shrimp are just cooked and vegetables are heated through.
- Arrange lettuce leaves on individual serving plates. Top with shrimp mixture; garnish with sliced avocado and cilantro.
