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
