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!
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
- In a small bowl, whisk the vinegar, sugar, olive oil, salt, pepper, lime, lemon juice and cilantro, then set aside.
- 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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This was printed from MyColombianRecipes.com
Comments
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gloria says
Erica this look absolutelly delicious! Me encanta todo lo que tiene esta ensalada, los avocados, los camarones, todo, la foto preciosa! xxx gloria
Belinda @zomppa says
What a heart healthy salad!! And beautiful to the eyes.
sanyukta gour(bayes) says
what a bful color,yum and delcious dish…looks mouthwatering…
KennyT says
Love the colours!!! This salad is so beautiful.
Jhonny Walker says
Erica..this salad is a killer!! with the oil spill we may not have shrimps as we did before..but while it lasts..this is must make salad!
Ivy says
Beautiful and colourful salad. I could have this as a main course.
Lyndsey says
Wow look at all those fantastic ingredients in this salad! Beautiful!
Simply Life says
oh that salad looks great and so fresh!
Chef E 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!
tasteofbeirut 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?
Erica says
Joumana- This salad doesn’t need extra fat, because of the avocado. I love olive oil!
Jhonny Walker 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!
grace says
that’s quite possibly the most colorful salad my eyes have ever seen. such an eclectic mix of ingredients, too–bravo!
shrimp recipes 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.
Faith says
What a perfect summer lunch! I love all the pretty colors in this refreshing salad!
Barbara says
I want to lunch with you, Erica! That salad is so bright and beautiful!
Erica says
Thank you everyone for the comments!
Joan Nova says
Great summertime lunch.
Christine @ Fresh Local and Best says
This looks like a good and healthy protein packed salad. I love the refreshing bright colors.
Karen says
OH YUM! I love this salad… everything in it is a favorite of mine… and healthy, too!