Shrimp, Avocado & Corn Salad
23 min394 kcal each
Chili-lime shrimp over lettuce with avocado, charred corn, black beans and tomato. A summer salad that fills you up.
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Plan this recipeIngredients
for 2 servings- Raw shrimp, peeled350 g
- Avocado1 piece
- Sweetcorn kernels150 g
- Black beans, canned, low-sodium150 g
- Cherry tomatoes150 g
- Red onion¼ piece
- Romaine lettuce100 g
- Lime juice2 tbsp
- Olive oil1 tsp
- Fresh coriander10 g
- Chili powder1 tsp
- Salt1 pinch
Method
Prep 15 min · cook 8 min- Char the corn in a dry, very hot pan for 4 minutes, then tip it out.
- Toss the shrimp with the oil, chili powder and salt and sear for 1–2 minutes a side.
- Rinse the beans and dice the avocado, tomatoes and onion.
- Toss everything with the lettuce, lime juice and coriander, and top with the shrimp.
Nutrition
per servingCal
394
Protein
33g
Carbs
40g
Fat
13g
Of 8.9g of sugar per serving, 0g is added sugar.
Of 13g of fat per serving, 2.2g is saturated.
