Zesty Shrimp-and-Avocado Salad
Mexican Street Corn Tostadas
Ingredients
- 1 Tbsp finely chopped shallot
- ½ Tbsp lime juice
- 1 tsp olive oil
- Dash of kosher salt
- ½ lb peeled and deveined, large cooked shrimp, coarsely chopped (see Note)
- 1 small avocado, pitted and diced
- ½ cup diced tomato
- 2 Tbsp chopped fresh cilantro
Instructions
- Combine shallot, lime juice, oil, and salt in a bowl; let stand 5 minutes.
- Add shrimp, avocado, and tomato; toss. Sprinkle with cilantro.
Side Dish Ingredients
- 1 large ear corn
- ½ red bell pepper, diced
- ¾ cup seasoned black beans, drained and rinsed
- 2 Tbsp reduced-fat olive oil mayonnaise
- ½ Tbsp lime juice
- ¼ tsp ground cumin
- Dash of kosher salt
- 4 tostada shells
Side Dish Instructions
- Shuck corn. Cut kernels from cob to yield ¾ cup.
- Stir together corn, bell pepper, beans, mayonnaise, lime juice, cumin, and salt in a bowl. Top tostada shells with corn mixture.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
270
|
313
|
583
|
| Fat (g) | 14 | 13 | 27 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 28 | 9 | 37 |
| Carb (g) | 11 | 45 | 56 |
| Fiber (g) | 6 | 8 | 14 |
| Sodium (mg) | 249 | 548 | 797 |
Quick & Healthy Meal Plan
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