Southwest Shrimp Salad

Makes 2 servings (4 cups per serving)



  • 340 g frozen peeled raw shrimp, thawed
  • 1 tbsp fresh chopped cilantro
  • 1 tsp fresh lime juice 
  • Dash salt 
  • 6 cups baby spinach 
  • ½ cup canned black beans, drained and rinsed
  • ½ cup corn kernels
  • 2 tbsp minced red onion
  • 1 cup diced red bell pepper


  • ¼ cup fresh chopped cilantro 
  • 2 tsp fresh lime juice 
  • ½ ripe medium avocado
  • 1 tbsp balsamic vinegar 
  • 1 tsp chili powder 


  1. Cook shrimp in boiling water until pink and opaque. Transfer shrimp to a bowl of ice water. Drain and pat dry with paper towels.  
  2. In a medium bowl, combine cooked shrimp, cilanto, lime juice and salt. Stir to combine and set aside. 
  3. In a food processor or blender, combine all dressing ingredients. Blend well, adding water if necessary to achieve desired consistency. Set aside. 
  4. In a large bowl, toss together spinach, black beans, corn, red onion, red pepper, and dressing. Toss to coat.
  5. Divide salad between two plates and top with shrimp.
  6. Serve and enjoy! 


Nutritional analysis per serving: 226 calories, 7 g fat, 19 g protein, 30 g carbohydrate (20 g available carbohydrate), 10 g fibre, 398 mg sodium 

My Viva Servings: 1 grain, 2 proteins, 4 vegetables, 1 fat