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Santa Fe Shrimp Salad Recipe

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This recipe for Santa Fe Shrimp Salad is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING:
4 small green onions, chopped
1 cup chopped fresh cilantro
1 cup fresh lime juice
2 tbsp. olive oil
1 tbsp. sugar
¼ to ½ jalapeño chili, chopped (wear gloves)
1 tsp. salt

SALAD:
1-1/2 cup frozen corn, thawed (or canned, drained)
1 (15 oz.) can black beans, rinsed and drained well
1 med. zucchini, diced
1 avocado, peeled, diced
1 large. red bell pepper, diced
3/4 cup red onion, diced
1 1/4 lbs. large peeled, deveined cooked shrimp (may omit shrimp for vegetarian dish or exchange for cooked chicken)
Red leaf lettuce
Directions:
Directions:
Mix dressing ingredients in blender or food processor until smooth. Set dressing aside and refrigerate. Dressing may be made the day before. Carefully combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds and add to salad. Toss salad carefully with dressing. Cover and refrigerate for at least 1 hour prior to serving.

Arrange lettuce leaves on separate plates or in a large dish. Spoon mixed salad on top of lettuce. Garnish with whole shrimp, cilantro sprigs and lime wedges.

 

 

 

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