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Mexican Super Salad

  • Writer: Brooke Schrider
    Brooke Schrider
  • Jul 20, 2020
  • 2 min read

Updated: Aug 7, 2020

One night recently i had nothing planned for dinner and kind of threw this salad together last minute. It ended up being so good, i knew i had to post!



This salad is full of goodness, is SO easy to make and is insanely filling despite being healthy. Sometimes the best meals really do come from throwing all the ingredients in your fridge together! To make it vegan, skip the cheese and substitute tofu or jack fruit for shrimp! This is also great for lunches!

“Sometimes the best meals really do come from throwing all the ingredients in your fridge together!”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making this skillet dinner! This salad serves 1.


Ingredients

* Romaine Lettuce, chopped

* 1 cup of corn

* 1/2 a white onion

* 1 cup of cherry tomatoes, chopped

* Frozen cilantro lime cauli-rice (can also make your own - buy some cauli-rice from the store and just cook in a pan with lime juice, cilantro, garlic and canned coconut milk)

* 1 jalapeno, sliced

* 1/2 an avocado, sliced

* Cojita cheese, grated

* Fresh cilantro

* Shrimp, seasoned with cayenne pepper, garlic powder, cumin and smoked paprika, along with lime juice


For the dressing:

* 1/2 a jalapeno de-seeded and minced

* 1/4 c of extra virgin olive oil

* Drizzle of honey

* 1/2 lime juice

* Fresh cilantro

* 1 garlic clove minced


--- Cooking Steps ---

  1. Chop up romaine lettuce, about 2 cups.

  2. Chop up cherry tomatoes and white onion, and cook in a pan for a few minutes in olive oil, with some cayenne pepper. Remove and set side. Add the caulirice and cook until the moisture is gone. Set aside.

  3. Add the shrimp to the pan with some olive oil and cook for 3-4 minutes.

  4. Add the romaine to the bowl, top with corn, rice, onion/tomato mixture, jalapeno and shrimp and then top with the cheese and avocado!


 
 
 

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