Edit ModuleShow Tags

Shrimp, Avocado, and Assorted Greens Over Black Beans with Spicy Salsa Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics

Whole-meal salads are always great this time of year—and especially if you just may be looking for a healthy dose of greens and some spice to balance out the deep-fried delights and tidbits-on-a-stick you enjoyed at the fair—or anticipate enjoying in the coming week.

This recipe by cookbook author Nina Simonds, which she contributed to Real Food, is an easy, Mexican-influenced main-dish salad that is also extremely versatile: Substitute grilled or rotisserie chicken, pork chops, or flank steak for the shrimp, and you have a totally transformed meal.

Shrimp, Avocado, and Assorted Greens Over Black Beans with Spicy Salsa

Makes 6 Servings

Salad
1 lb. medium raw shrimp, peeled, deveined, and rinsed
4 slices fresh ginger about the size of a quarter,
   unpeeled and smashed lightly with flat side of a knife
2 tbsp. rice wine, sake, or dry white wine
12 tsp. toasted sesame oil
1 15-oz. can black or pinto beans, drained and rinsed
12 6-inch flour tortillas
1 5-oz. bag assorted salad greens
3 c. frozen sweet corn, defrosted
2 ripe but firm avocados, peeled, pitted, and cut into 1⁄4-inch cubes

Spicy Salsa
112 jalapeños, trimmed and seeded
1 tbsp. minced garlic
1 c. minced scallion greens
1 lb. (about 3 medium) vine-ripened tomatoes, stemmed and cut into sixths
4 tbsp. freshly squeezed lemon juice (about 1 lemon)
12 c. fresh cilantro
1 tsp. salt, or more to taste

Using a sharp knife, halve shrimp lengthwise along the back, or leave whole if preferred. Place in a bowl, add ginger, rice wine, and sesame oil, and toss lightly.

For the spicy salsa: Drop jalapeños and garlic down feed tube of a food processor fitted with a steel blade with motor running, and chop finely. Add scallions and pulse to mix. Add tomatoes and pulse until coarsely chopped. Stir in lemon juice, cilantro, and salt. Pour into a serving bowl and let stand 5 to 10 minutes at room temperature, then refrigerate until ready to serve.

Bring 2 quarts water to a boil in a large pot. Add black beans and cook 15 seconds, pour into a colander, and drain.

Using same pot, bring 2 quarts water to a boil. Add shrimp and marinade, and cook 212 to 3 minutes, until cooked through. (If you prefer to sauté shrimp, then warm black beans in small saucepan.)

Heat wrapped flour tortillas in microwave on high 112 minutes, until hot.

While tortillas are heating, arrange greens in a large, shallow serving bowl. Sprinkle corn, beans, and avocado over greens. Place shrimp in a mound in center. Let guests serve themselves by portioning some shrimp, corn, beans, avocado, and lettuce into a tortilla and spooning some salsa on top.

Cook's note: As an alternative, serve a charred tomato dressing in place of the salsa. Cut 1 pound (about 3 medium) vine-ripened tomatoes into 1-inch slices and brush with olive oil. Broil 10 minutes each side. Drop 3 cloves garlic down feed tube of a food processor with motor running. Add tomatoes and 2 teaspoons toasted ground cumin, and purée. With motor running, add 13 cup freshly squeezed lemon juice and 12 cup olive oil in a thin, steady stream. Add 1 teaspoon salt, 14 teaspoon freshly ground pepper, and 12 cup chopped fresh cilantro. Mix well and pour into a bowl to be served with salad.

Nutrition info (Per Serving): Calories 444 (112 From Fat); Fat 13g (Sat. 2g); Chol 77mg; Sodium 1259mg; Carb 65g; Fiber 13g; Protein 21g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins
Edit ModuleShow Tags
Edit ModuleShow Tags