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Did you know that All You magazine is now available at more retailers near you? I snagged a copy at the nearby CVS just this week. You can find the nearest store where you can purchase All You Magazine and also find a money saving coupon to purchase your copy of All You Magazine at www.allyou.comvalue
I enjoyed flipping through my July issue of All You and seeing a variety of topics that interested me. From exercise tips to recipes, the issue covered a wide variety of subject areas. I also saw a lot of coupons within the issue which definitely helps with keeping a grocery budget! All You also has some great tips on how to get more bang for your buck. The cover has an article that caught my eye – 126 Ways to Stretch Every Dollar. The article included some great tips our family can use.
As I flipped through the magazine, one recipe struck my eye pretty quickly. We love quick, healthy recipes and this one looked like it would be a hit for our family. Avocados? Check! Beans? Check! Shrimp? Check! Fresh cilantro and lime juice? Check!
I also managed to have all ingredients on hand, except for the tomato which I substituted with red and orange bell pepper strips since we often have some in the fridge cut up for fresh snacking. I gathered my ingredients and started preparing.
I did not have a fresh lime, but I always keep some fresh squeezed lime juice frozen in small containers to use in a pinch. This also helps me ensure I do not waste produce when it goes bad. Check out the recipe below.
Roasted Shrimp, Avocado and White Bean Salad
Prep time: 18 minutes
Cook time: 5 minutes
Estimated cost per serving: $3.13
12 medium shrimp, peeled and deveined
3 Tablespoons olive oil ( I used 2)
salt and fresh ground pepper
2 15-ounce cans white beans, drained and rinsed
1 large tomato, cut into 1/2 inch pieces (I substituted red bell peppers)
2 Tablespoons chopped red onion
2 Tablespoons lime juice (I keep fresh lime juice frozen to have on hand for recipes!)
1/4 teaspoon crushed red pepper (I omitted to keep it kid-friendly)
2 small avocados, peeled, pitted and cut into 1/2 inch pieces (I used 1 large)
Preheat oven to 400 degrees and line a baking sheet with foil. In a bowl, toss shrimp with 1 tablespoon olive oil and salt and pepper. Spread in a single layer and bake for 3-5 minutes until shrimp are just cooked through. I ended up sauteing mine on the stove and they turned out delicious.
Let your shrimp cool, then add beans, tomato, onion and cilantro to the bowl with shrimp. Whisk remaining olive oil with lime juice and crushed red pepper in a cup or bowl. Pour over salad, toss to combine. Fold in avocados and season with salt and pepper to taste.
This salad turned out delicious! I think you could easily make this a vegetarian option by omitting the shrimp, too. I can say this will be one of those recipes I commit to memory and make again and again. Since I had leftover salad, I packed it into containers for the next day’s lunch and I am happy to report that the avocados stayed nice and green.