Mexican Shrimp And Vegetable Salad

Mexican Shrimp And Vegetable Salad
Mexican Shrimp And Vegetable Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    turnips - (abt 1 lb) trimmed, peeled, and cut into 1/2" cubes

  • 1

    medium carrot peeled, and cut into 1/2" cubes

  • 3

    tablespoons olive oil

  • 3/4

    cup green salsa

  • 2

    pounds medium-large shrimp peeled, deveined

  • 1

    medium tomato cored, and cut into 1/2" dice

  • 1

    head Boston lettuce separated into

  • leaves, washed and dried

  • 1

    ripe avocado peeled, pitted, and cut into 1/2" cubes

  • 4

    tablespoons chopped fresh cilantro

Directions

In a medium saucepan, cook turnips and 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 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 avocado cubes and cilantro. This recipe yields 6 servings. Carbohydrates: 11 grams Net Carbs: 7 grams Fiber: 4 grams Protein: 21 grams Fat: 13 grams Calories: 249

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