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Avocado, Shrimp & Black Bean Salad with Lemon-Cilantro Dressing Recipe

Avocado, Shrimp & Black Bean Salad with Lemon-Cilantro Dressing recipe


This is a yummy salad with shrimp, avocado, black beans, and a zesty lemon-cilantro dressing. It's fresh and has lots of colors. You mix everything in a bowl and it's ready to eat!


2 ripe avocados
1 small bunch cilantro
1 cup canned black beans, rinsed and drained
2 cloves garlic
1 cup cherry tomatoes
1 lemon
1 lb raw peeled shrimp, fresh or thawed if frozen
1 head romaine lettuce
1/4 teaspoon black pepper
1/2 teaspoon chili powder
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 tablespoon virgin coconut oil


Wash and dry the fresh produce.
Halve the avocados, remove the pits, and scoop out the flesh to medium dice. Place in a large salad bowl.
Pat the shrimp dry with paper towels and place in a medium bowl.
Finely chop the cilantro leaves, discarding the stems. Add half to the shrimp and half to a small bowl for the dressing.
Mince the garlic and add to the shrimp.
Juice the lemon, dividing it between the shrimp and the dressing bowl.
Season the shrimp with chili powder, salt, and black pepper. Toss to coat.
Heat a skillet over medium heat with coconut oil. Once hot, add the shrimp and cook until pink and opaque, about 1-2 minutes per side. Remove from heat.
In the salad bowl with avocado, add the rinsed black beans.
Halve the cherry tomatoes and add them to the salad bowl.
Chop the romaine lettuce into bite-sized pieces and add to the salad bowl.
Add the cooked shrimp to the salad bowl.
To the small bowl with cilantro and lemon juice, whisk in olive oil, salt, and black pepper to create the dressing.
Drizzle the dressing over the salad and toss everything to combine.
Serve the salad immediately, or chill in the refrigerator for 15 minutes to blend the flavors before serving.

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