Mexican Shrimp Salad with avocado, black beans, and cilantro

Serves 2

  • 1/2 lb jumbo shrimp, cleaned and devained
  • 2 tablespoons + 1 tablespoon olive oil
  • ½ teaspoon Celtic slat (¼ teaspoon for shrimp + ¼ teaspoon for salad)
  • 2 romaine hearts, roughly chopped
  • 1/2 English cucumber, cut into half moons
  • 3/4 cup canned black beans
  • 1 avocado, sliced
  • 2 tablespoons toasted and salted pepitas
  • 1/2 cup roughly chopped cilantro

oss the shrimp with 2 tablespoons olive oil and salt. Meanwhile, heat a large sauté pan over a medium flame. Add the shrimp to the pan in an even layer, and sear until fully cooked, about 1-2 minutes per side.Transfer to a plate.

Vegetarian alternative: Don’t add shrimp