| Cook Time | 20 minutes |
| Servings |
servings
|
- 1 lb. medium or large shrimp, peeled and deveined, or use black beans
- 2 cups cherry tomatoes halved
- 2 avocados peeled and cubed
- 2 corn ears kernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes)
- 6 oz. feta cheese or part-skim mozzarella cheese, cubed, or use Mexican queso fresco or cotija
- 1/4 cup fresh basil slivered
- 1 – 2 Tbsp. balsamic vinegar to taste
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper freshly ground, or to taste
Ingredients
|
- Pan-fry, steam or grill the shrimp until they are pink, 3 – 4 minutes total (or thaw them if using cooked shrimp).
- Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.
Do Ahead or Delegate: Cook and refrigerate the shrimp, halve the tomatoes, steam the corn if necessary and remove the kernels, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add 1/4 tsp. celery seeds or cumin and 1 Tbsp. fresh lemon or lime juice to the salad.
Tip: Corn can be considered nature’s sunglasses. It contains zeaxanthin and lutein, important antioxidants that help break down the sun’s harmful rays that can damage eyes over time.
Video: Watch Jessica make this on Facebook Live or watch the video below.
Nutritional Information Per Serving (with shrimp and cheese) (% based upon daily values): Calories 193, Total Fat: 11.5g, 18%; Saturated Fat: 4.5g, 21.5%; Cholesterol: 130mg, 43.5%; Sodium: 441.5mg, 18.5%; Total Carbohydrate: 7.5g, 2.5%; Dietary Fiber: 2g, 8.5%; Sugar: 3g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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