Lime vinaigrette and roasted pepitas—pumpkin seeds—add south-of-the-border flavor to this substantial salad. In addition to being a fiber-rich prebiotic, jicama is also an excellent source of vitamin C.

Robin Bashinsky
Also appeared in: Health, March, 2019

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Greg DuPree - Meredith

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan over high. Sprinkle shrimp with pepper and ¼ teaspoon of the salt. Coat grill pan with cooking spray. Cook shrimp until opaque, about 2 minutes per side.

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  • Whisk together avocado oil, lime juice, honey, and remaining ½ teaspoon salt in a small bowl; set aside. Combine arugula, jicama, cilantro, beans, and avocado in a large bowl. Add half of the dressing, and toss very gently to coat. Serve topped with shrimp and pepitas. If desired, sprinkle with Tajín or smoked paprika. Serve with additional dressing and lime wedges.

Nutrition Facts

540 calories; fat 30g; cholesterol 183g; fiber 14g; protein 33g; carbohydrates 39g; sugars 11g; sodium 523mg; iron 4mg; calcium 183mg.