Mexican Shrimp & Avocado Salad | Almond-Milk Rice Pudding

WEDNESDAY

Mexican Shrimp & Avocado Salad with Tortilla Chips  |  Almond-Milk Rice Pudding

Mexican Shrimp Salad PlatedMenu Trim

This salad was quick, easy & refreshingly light.  The tortilla chips added a wonderful crunch and the dressing was ultra creamy with a hint of lime.   I just so happened to have sushi rice and almond milk on hand so I couldn’t resist making this rice pudding for a healthy dessert after our salad.

For the salad…start with raw, peeled & deveined shrimp:

Shrimp Raw

Add the shrimp to a pot of boiling, salted water and cook until white throughout {2-3 minutes}.  Drain the shrimp and place in a bowl of ice water for a minute then drain again.  Set aside while you assemble the salad.

Cherry tomatoes in bowl

Romaine chopped

Shrimp tomatoes lettuce

Lime Cut & Cilantro

Mexican shrimp salad with dressing

Toss and serve immediately.

The rice pudding recipe is so easy!  I prepared the pudding after I finished cooking and draining the shrimp.  The pudding cooled while I tossed the salad and we ate dinner.  All that was left to do was stir in one last cup of almond milk and top with cherry preserves {the children LOVED this dessert}

Almond Milk Rice Pudding

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