Mexican Shrimp Salad (Aguachile)
1 leanest – 3 greens – 2 healthy fats – 2 condiments (per serving)
4 servings Ingredients: • 2 avocados • ¼ tsp ground black pepper • 4 cups cucumber, halved lengthwise and sliced ⅛-inch thick • 1 cup fresh cilantro, chopped • 1 clove garlic • 1 jalapeno, seeds removed • 6 tbsp lime juice • 12 radishes, sliced thin • ¼ tsp salt • 2 scallions, thinly sliced • 2 lbs. small, raw shrimp, peeled, deveined, and sliced in half lengthwise
Directions:
1. Bring water to a boil and add shrimp. Cook for 1 to 2 minutes and strain. Rinse with cold water and set aside.
2. Combine lime juice, garlic, cilantro, jalapeno, salt, and pepper in a blender, and puree until smooth.
3. Pour marinade over shrimp and toss with cucumber, radishes, avocado, and scallions. Refrigerate until ready to serve.
4. For 1 portion, serve 7 ounces of shrimp with 1 cup cucumber, ¼ cup radishes, 3 ounces of avocado, and a ¼ of the scallions.
