This Mexican jicama shrimp salad is the perfect light meal. And the left-overs will make a stellar healthy lunch too because it’s full of healthy vegetables and beans for protein!
- 1 pound medium peeled cooked shrimp
- 1 large jicama, peeled and finely diced (about 1 1/2 pounds)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 large grapefruit, peeled and segmented, and juice reserved (see Recipe Note)
- 1 avocado, pitted and diced
- 1/2 cup chopped fresh cilantro
- 3 tablespoons minced red onion
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 2 teaspoons honey
- 1 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground chipotle chili, or to taste
- Arrange shrimp, jicama, black beans, grapefruit segments, and avocado on a large platter. Sprinkle with cilantro and onion.
- Combine the reserved grapefruit juice, lime, oil, honey, cumin, salt, and chipotle in a jar. Cover and shake to combine. Pour over the salad just before serving.
To segment grapefruit: Cut skin and pith away from the outside of the grapefruit. Working over a bowl to catch juices and segments, slide knife along the pith of the grapefruit down one side of a segment. When you get to the center, reverse the direction of the knife, prying the supreme from the other side of its pith. When all of the segments are cut free, squeeze the pith and pulp leftover and catch the juice in the work bowl.
- Serving Size: 2 1/2 cups
- Calories: 510
- Sugar: 11 g
- Fat: 22 g
- Saturated Fat: 3 g
- Carbohydrates: 48 g
- Fiber: 18 g
- Protein: 33 g