Grilled Shrimp Salad with Black Beans and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp Salad with Black Beans and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Salad with Black Beans and Avocado

Chili-rubbed shrimp grilled until tender and tossed with black beans and creamy avocado over crisp mixed greens with a zesty lime finish.

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NUTRITION

403kcal
Protein
42.0g
Fat
14.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp, peeled and deveined

1/3 cup Canned Black Beans, rinsed

1/4 medium Avocado, sliced

2 cups Mixed Greens

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Sweet Corn

2 tablespoons Red Onion, finely diced

1 tablespoon Lime Juice

1/2 teaspoon Chili Powder

1/4 teaspoon Ground Cumin

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PREPARATION

  • 1

    Pat the shrimp dry with paper towels and toss in a small bowl with chili powder, cumin, and a pinch of sea salt.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat with half of the olive oil.

  • 3

    Add the shrimp to the pan and grill for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

  • 4

    In a large salad bowl, combine the mixed greens, rinsed black beans, diced red onion, and sweet corn.

  • 5

    Whisk together the remaining olive oil and lime juice in a small jar to create a simple vinaigrette.

  • 6

    Toss the salad base with the lime vinaigrette until the leaves are lightly coated.

  • 7

    Top the salad with the warm grilled shrimp and the fresh avocado slices.

  • 8

    Finish with a sprinkle of fresh cilantro or extra lime zest if desired and serve immediately.

Grilled Shrimp Salad with Black Beans and Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp Salad with Black Beans and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Salad with Black Beans and Avocado

Chili-rubbed shrimp grilled until tender and tossed with black beans and creamy avocado over crisp mixed greens with a zesty lime finish.

NUTRITION

403kcal
Protein
42.0g
Fat
14.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp, peeled and deveined

1/3 cup Canned Black Beans, rinsed

1/4 medium Avocado, sliced

2 cups Mixed Greens

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Sweet Corn

2 tablespoons Red Onion, finely diced

1 tablespoon Lime Juice

1/2 teaspoon Chili Powder

1/4 teaspoon Ground Cumin

PREPARATION

  • 1

    Pat the shrimp dry with paper towels and toss in a small bowl with chili powder, cumin, and a pinch of sea salt.

  • 2

    Heat a grill pan or non-stick skillet over medium-high heat with half of the olive oil.

  • 3

    Add the shrimp to the pan and grill for 2 to 3 minutes per side until they are pink, opaque, and slightly charred.

  • 4

    In a large salad bowl, combine the mixed greens, rinsed black beans, diced red onion, and sweet corn.

  • 5

    Whisk together the remaining olive oil and lime juice in a small jar to create a simple vinaigrette.

  • 6

    Toss the salad base with the lime vinaigrette until the leaves are lightly coated.

  • 7

    Top the salad with the warm grilled shrimp and the fresh avocado slices.

  • 8

    Finish with a sprinkle of fresh cilantro or extra lime zest if desired and serve immediately.