Mixed Bean Salad with Avocado, Shrimp and Tomato

Avocado,Shrimp Tomato Salad

Today I want to share with you another yummy salad that I made myself for lunch this week. It was fresh, quick and delicious! For a vegetarian version just omit the shrimp.

Layers of flavors from fresh ingredients makes this salad a spring standout.

Buen provecho!

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Ingredients

(4-6 servings)

  • 2 red heirloom tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • 3 cooked eggs, sliced
  • 2 cups mixed beans (white beans, chickpeas, red beans)
  • 1 avocado,peeled and sliced
  • 12 cooked shrimp
  • Dressing
  • Juice of 1 lime
  • Juice of 1 lemon
  • 1/4 teaspoon sugar
  • 2 tablespoons white vinegar
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper
  • 1 tablespoon olive oil

Directions

  1. In a small bowl, whisk the vinegar, sugar, olive oil, salt, pepper, lime, lemon juice and cilantro, then set aside.
  2. Place the tomatoes slices in a large plate, top the tomatoes with the beans, the onions, the avocado pieces, shrimp and cooked egg. Drizzle with dressing and serve.
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Comments

  1. says

    Erica this look absolutelly delicious! Me encanta todo lo que tiene esta ensalada, los avocados, los camarones, todo, la foto preciosa! xxx gloria

  2. says

    I have been eating lentils, chickpea, and munng bean salads in my weight loss goal- Love them and I would eat that salad right up!

  3. says

    Erica

    That is the kind of salad I could eat for lunch and dinner every day of the week; I noticed you are only using one tablespoon of olive oil: it is to watch your fat intake? or do you like so little?

  4. says

    I love all the ingredients..except maybe avocado..but so easily substituted by cucumber..maybe? Love the salad and you are right..I can eat it every single meal :)

    Perfect!

  5. says

    That looks really lovely. I love using shrimp in salad, it really give the dish that fresh ocean breeze feel. Green salad is actually my favorite, I’ll just toss in grilled shrimp and I’m all set for dinner, lol! This recipe of yours sounds interesting, I like the touch of avocado there. I’d definitely give this a try. Thanks for sharing by the way.

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