Who doesn't love a good Southwest-style salad?
This was a perfectly light dinner that was super satisfying. I love all of the flavors in a Southwest-style salad, and topping it with shrimp added just enough protein to keep me full. This makes enough for four people, but you could easily share this between just two people for a large dinner salad.
It isn't meal prep for days; it's simplifying your meal plan to make dinners easy!
One thing I love about this meal is how easily I can transition the leftover ingredients into the next night's dinner. Watch as I transfer the leftovers into a Mexican Chicken Bake and save the extra chicken for the following night's dinner, which is a Chicken Wrap Dinner. Small steps like this save you time for the next day. It isn't meal prep for days; it's simplifying your meal plan to make dinners easy!
Southwest Shrimp Salad
Ingredients
4-5 cups spring mix salad (or lettuce of your choice)
1/2 can of corn (drained and rinsed)
1/2 can of black beans (drained and rinsed)
1/2 cup cherry tomatoes (halved)
1/2 red onion (chopped)
1 avocado
cilantro to taste
lime juice to taste
1 mini cucumber
1/3 cup feta crumbles
20 (ish) shrimp*
Instructions
Layer up your salad with all of your ingredients and serving!
You can simply eat this salad as is, or you can add a light dressing to it. We used a simple garlic vinaigrette to dress the salad.
*I broiled my shrimp on high in the oven for just 5 minutes with salt and pepper to taste.
Nutrition Facts (4 servings per salad):Calories: 227 Carbs: 23g Fat: 11g Protein: 14g
Watch me make this meal here:
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