Mexicali Salad with Mojito Dressing - Bravabod
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Mexicali Salad with Mojito Dressing

Valentina

This summery salad is special enough for company and yet easy enough for a weeknight. Crisp romaine, juicy tomatoes, and creamy avocado add the freshness, while corn and black beans add some body. Pan-cooked shrimp top it off. The key here though, is the creamy mint dressing. If you have time, play with the flavors by tossing the shrimp with spices (paprika would be nice) and roasting fresh corn over the grill. 

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 1 pound raw shrimp, cleaned and de-veined
  • 1 head romaine lettuce, chopped
  • 1 ear of fresh corn, cooked (Note 1)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 avocado, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 2 tablespoons cooking oil
  • 1 teaspoon grill seasoning (optional) Mojito Dressing
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh mint
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • salt and pepper, to taste

Instructions
  1. Step 1: Combine all dressing ingredients with a fork or stick blender (preferred method) until smooth. If whisking by hand, be sure to finely mince the mint. Store in the refrigerator until ready to use.
  2. Step 2: Heat the 2 tablespoons of cooking oil in a wide frying pan over medium-high heat. Toss the shrimp in the optional seasoning, salt, and pepper. Cook the shrimps in the hot pan for 2 minutes, then flip and cook an additional 2 minutes. The shrimp will be ready when they are pink throughout. Avoid overcooking for juiciest results. Set the shrimp aside when done.
  3. Serve: Add all the salad ingredients, except the cooked shrimp, to a mixing bowl. Pour in the dressing, to taste, and toss to coat. Top with the shrimp. Enjoy.

Recipe Notes

Note 1A: If fresh corn is unavailable, use 1 (15 ounce) can of corn in place of every 2 ears.

Note 1B: Cook your ears of corn on a grill, in boiling water for 5 to 8 minutes, or in an oven. My favorite way to prepare corn is to bake it at 350°F. To do so, place the corn (with husks still on) directly on the oven rack and roast for 30 minutes. Once the corn has cooled enough to handle, peel off the husks. For either method you choose, slice the corn kernels off of the cooled cob with a sharp knife.

Nutrition

This summery salad is special enough for company and yet easy enough for a weeknight. Crisp romaine, juicy tomatoes, and creamy avocado add the freshness, while corn and black beans add some body. Roasted sweet potatoes top it off. The key here though, is the creamy mint dressing. If you have time, play with the flavors by tossing the potatoes with spices (paprika would be nice) and roasting fresh corn over the grill. 

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
  • 1 head romaine lettuce, chopped
  • 2 ears of fresh corn, cooked (Note 1)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 large sweet potato, diced
  • 1 avocado, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1 tablespoon cooking oil
  • 1 teaspoon grill seasoning (optional)
  • salt and pepper, to taste Mojito Dressing
  • 2 tablespoons lime juice
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh mint
  • 1 tablespoon white wine vinegar
  • 1 tablespoon agave syrup
  • salt and pepper, to taste

Instructions
  1. Step 1: Combine all dressing ingredients with a fork or stick blender (preferred method) until smooth. If whisking by hand, be sure to finely mince the mint. Store in the refrigerator until ready to use.
  2. Step 2: Preheat the oven to 425°F. In a large bowl, toss the sweet potato pieces with the 1 tablespoon(s) of cooking oil, optional grill seasoning, salt, and pepper. Spread in a single layer on a large baking sheet.
  3. Step 3: Cook the potatoes for 25 to 30 minutes, using a spatula to flip them over halfway through the cooking time. They will be ready fork-tender when they're ready. Set aside.
  4. Serve: Toss the salad greens with some of the dressing. Top the salad with the beans, corn, tomatoes, avocado, and warm potatoes. Drizzle with extra dressing and enjoy.

Recipe Notes

Note 1A: If fresh corn is unavailable, use 1 (15 ounce) can of corn in place of every 2 ears.

Note 1B: Cook your ears of corn on a grill, in boiling water for 5 to 8 minutes, or in an oven. My favorite way to prepare corn is to bake it at 350°F. To do so, place the corn (with husks still on) directly on the oven rack and roast for 30 minutes. Once the corn has cooled enough to handle, peel off the husks. For either method you choose, slice the corn kernels off of the cooled cob with a sharp knife.

Nutrition

This summery salad is special enough for company and yet easy enough for a weeknight. Crisp romaine, juicy tomatoes, and creamy avocado add the freshness, while hearts of palm and sweet potatoes add some body. Pan-cooked shrimp top it off. The key here though, is the creamy mint dressing. If you have time, play with the flavors by tossing the shrimp and sweet potatoes with your favorite savory spices (paprika would be nice).

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 1 pound raw shrimp, cleaned and de-veined
  • 1 head romaine lettuce, chopped
  • 1 (15 ounce) can hearts of palm, drained and diced
  • 2 medium sweet potatoes, diced
  • 1 avocado, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 4 tablespoons cooking oil (divided)
  • 2 teaspoons grill seasoning (optional)
  • salt and pepper, to taste Mojito Dressing
  • 2 tablespoons lime juice
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh mint
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • salt and pepper, to taste

Instructions
  1. Step 1: Combine all dressing ingredients with a fork or stick blender (preferred method) until smooth. If whisking by hand, be sure to finely mince the mint. Store in the refrigerator until ready to use.
  2. Step 2: Preheat the oven to 425°F. In a large bowl, toss the sweet potatoes with 2 tablespoons of the cooking oil, 1 teaspoon of the optional seasoning, salt, and pepper. Spread in a single layer on a large baking sheet.
  3. Step 3: Cook the potatoes for 25 to 30 minutes, using a spatula to flip them over halfway through the cooking time. They will be ready fork-tender when they're ready. Set aside.
  4. Step 4: Heat the remaining 2 tablespoons of cooking oil in a wide frying pan over medium-high heat. Toss the shrimp in the optional seasoning, salt, and pepper. Cook the shrimps in the hot pan for 2 minutes, then flip and cook an additional 2 minutes. The shrimp will be ready when they are pink throughout. Avoid overcooking for juiciest results. Set the shrimp aside when done.
  5. Serve: Add all the salad ingredients, except the cooked shrimp, to a mixing bowl. Pour in the dressing, to taste, and toss to coat. Top with the shrimp. Enjoy.
Nutrition

This summery salad is special enough for company and yet easy enough for a weeknight. Crisp romaine, juicy tomatoes, and creamy avocado add the freshness, while hearts of palm and bell peppers add some body. Pan-cooked shrimp top it off. The key here though, is the creamy mint dressing. If you have time, play with the flavors by tossing the shrimp with your favorite savory spices (paprika would be nice).

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    Salad
  • 1 pound raw shrimp, cleaned and de-veined
  • 1 head romaine lettuce
  • 1 (15 ounce) can hearts of palm, drained and diced
  • 1 medium raw bell pepper, diced
  • 1 avocado, diced (avocado loves can double this)
  • 1 1/2 cups cherry tomatoes, halved
  • 2 tablespoons cooking oil
  • 1 teaspoon grill seasoning (optional) Mojito Dressing
  • 2 tablespoons lime juice
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh mint
  • 1 tablespoon white wine vinegar
  • 1 tablespoon yacon syrup or low-carb liquid sweetener (1:1 sugar substitute)
  • salt and pepper, to taste

Instructions
  1. Step 1: Combine all dressing ingredients with a fork or stick blender (preferred method) until smooth. If whisking by hand, be sure to finely mince the mint. Store in the refrigerator until ready to use.
  2. Step 2: Heat the 2 tablespoons of cooking oil in a wide frying pan over medium-high heat. Toss the shrimp in the optional seasoning, salt, and pepper. Cook the shrimps in the hot pan for 2 minutes, then flip and cook an additional 2 minutes. The shrimp will be ready when they are pink throughout. Avoid overcooking for juiciest results. Set the shrimp aside when done.
  3. Serve: Add all the salad ingredients, except the cooked shrimp, to a mixing bowl. Pour in the dressing, to taste, and toss to coat. Top with the shrimp. Enjoy.
Nutrition

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Mexicali Salad with Mojito Dressing

PT20M 1 pound raw shrimp, cleaned and de-veined 1 head romaine lettuce, chopped 1 ear of fresh corn, cooked (Note 1) 1 (15 ounce) can black beans, rinsed and drained 1 avocado, diced 1 1/2 cups cherry tomatoes, halved 2 tablespoons cooking oil 1 teaspoon grill seasoning (optional) 4 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice 2 tablespoons fresh mint 1 tablespoon white wine vinegar 1 tablespoon honey salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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