Sunday, 6 July 2014

THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE


THE BLACK BEAN STALK : MEXICAN SHRIMP TOWER RECIPE

Salad stacks are the new trend to add a touch of elegance to your every day meals. Use some Mexican flare with this no-cook, quick salad that only needs a squeeze of lemon to bring out the flavours.

This salad is fresh & healthy. Combining a mix of hearty black beans, sweet corn & a fresh tomato salsa on top.

INGREDIENTS

1 avocado
1 lemon
1 scallion
1/2 chopped tomato
1/2 finely chopped onion
1/2 cup baby spinach
1/2 cup drained corn
1/2 cup drained black beans
1/2 cup peeled-cooked shrimp
1 tbsp chili powder
1 tbsp chopped cilantro

METHOD

Chop tomatoes, onions, scallions & cilantro for fresh salsa.

Saute shrimp with chili powder for 1 minute. 

Using a springfoam pan, set it in the middle of the plate.

Add drained corn at the bottom. Top with chopped avocado & press down. The avo acts like a glue for the tower. (Squeeze some lemon to keep the avo looking green.)

Add drained black beans on top of avocado layer. Press down. Then add baby spinach. 

Layer shrimps & top with salsa. 

Remove the springform pan, squeeze with lemon & enjoy.

XO 
Kiran



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