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Mexican Shrimp & Veggie Salad
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4 turnips (about 1 pound), trimmed, peeled and cut into 1/2" cubes
1 medium carrot, peeled, cut into 1/2" cubes
3 tablespoons olive oil
3/4 cup green salsa
2 pounds medium-large shrimp, peeled and deveined
1 medium tomato, cored, 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
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.
Servings: 6
Carbohydrates: 11 grams
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