Houston Brown's Healthy Cooking Corner: Shrimp Tex-Mex Salad

Houston Brown, Advisory Council Member

This summertime meal takes almost no time to put together, which makes it a great dish to serve for visiting friends and family. 

Instead of spending time in the kitchen preparing an elaborate meal, take your guests out to see the bounty of the Northwest at your local Farmers Market. I’m lucky to live near the one and only Pike Place Market, but there are dozens to choose from all over King County. Your guests will have a great time helping you pick out fresh greens and herbs for the salad, and maybe flowers for the table. Visit Puget Sound Fresh to find a market near you!

I like my recipes to be versatile and this salad is no exception—it is a healthy main entrée for 4, or it can serve many more as a side dish at a potluck or family picnic. 

The freshly baked tortilla chips make this dish special, but you can also use store bought chips—the baked versions are easy to find now. 

The same goes for the dressing. It isn’t hard to make your own, and the taste is worth it! However, there are many great bottled brands out there, too. Just watch the labels for sodium content and other unnecessary add-ins such as high fructose corn syrup. 

Black beans are high in fiber and a good protein substitute for meat, so feel free to leave out the shrimp for a vegetarian alternative.


Shrimp Tex-Mex Salad

Serves 4 as an entrée, or 8 as a side dish

4 cups chopped mixed greens (include lettuce, red cabbage, kale, chard)
2 medium tomatoes, chopped
1 - 15 oz. can black beans, drained and rinsed
1 – 14 oz. can or package of frozen corn, drained and rinsed
½ cup chopped red pepper
2 Tablespoons pitted black olives, sliced
½ cup green onions, chopped
20 medium shrimp, cooked and peeled
2 Tablespoons fresh cilantro,

Layer the above ingredients in a serving bowl with high sides, beginning with the greens, and finishing with cilantro. 

Serve with homemade yogurt dressing and easy baked tortilla chips. 

Yogurt Dressing

1 cup plain non-fat yogurt
4 Tablespoons non-fat sour cream
1-1/2 Tablespoons lemon juice
¼ teaspoon garlic powder

Optional to taste:

½ teaspoon cumin
½ teaspoon chili powder
Tabasco

In medium bowl, whisk together all ingredients.  Pour in small pitcher and serve with Tex Mex salad.

Easy Baked Tortilla Chips

4 corn tortillas, cut into quarters

1. Preheat oven to 300 degrees
2. Spread tortillas evenly on baking sheet
3. Cook 6-8 minutes until lightly browned.