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I enjoy Mexicali cuisine so much I sometimes wonder if my Italian/Irish blood doesn’t have just a bit of Mexican in it…
Anyway, if you’re looking for an easy, healthy Cinco de Mayo recipe then this is for you. Yes it’s essentially a salad but the colorful, festive ingredients keep your taste buds interested without loading on a lot of fat via cheese and sour cream- like some typical Americanized Mexican dishes. (Though you’ll get a dose of good-for-you fat from the avocado.) The addition of tortilla chips adds a nice crunch and makes the “salad” feel a little more fun.
Note: I admittedly went for the speedy route and used premade salsa from Whole Foods. But you could always make your own.
Healthy Cinco De Mayo Salad
Serves 2 meal size portions or 4 sides
1 organic yellow pepper
1 organic red pepper
2 organic roma tomatoes or about 8-10 organic cherry tomatoes
1 package sliced white button mushrooms
4 cups romaine (optional)
1 pound peeled and deveined shrimp (optional – skip it to make the salad vegetarian friendly)
1 garlic clove
2-3 tbsps fresh cilantro
2 tbsp extra virgin olive oil
6-8 tbsps salsa
Blue corn tortilla chips (I used garden of eatin sprouted blues)
- Wash and chop peppers, tomatoes and mushrooms. Chop garlic into fine pieces.
- Preheat a large pan on stovetop and pour in 1 tbsp of olive oil with chopped garlic. Let simmer on low about 1 minute.
- Add mushrooms and peppers. Season with salt and pepper. Sautee on medium heat for 5-8 minutes.
- Turn heat to high and add shrimp with remaining olive oil – sautee for 1 minute. (Don’t overcook shrimp or it’ll get rubbery.)
- Slice avocado into cubes, and season with a little salt and pepper.
- Assemble salad plate with romaine, add vegetables and shrimp. Pour salsa on top and garnish with cilantro. Add chips and serve!