Wednesday, July 10, 2013

Shrimp, Bean & Avocado Summer Salad {quick & easy recipe thanks to All You Magazine!}

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You, but all my opinions are my own. #lifeforless #pmedia

I love magazines, my love might be something close to an addiction.  I think it has something to do with the pictures that inspire me. Whether I am reading about fashion {affordable fashion of course!}, recipes, home decor or DIYs I always put down my current magazine read inspired to create something or re-do something! 

Last fall we moved to the south.  This California girl is adjusting well, but there are still some things that I don't understand but I am sure people think that way about us west coast peeps! One thing I did notice soon after moving here is the magazine All You.  It was not one of my magazine options back in California when I would stock up on magazines for a beach day or travel day.  When I was asked to check out the magazine for pollinate I might have squealed a bit! I was able to go just down the street to Food Lion to grab the current issue of All You. I also see it when I check out at my local Harris Teeter!  The good news is the magazine is now offered all over the US and in a variety of stores! You can go here to see all the places you can jump in your car and drive to to pick up the latest issue! 

All You is jam packed with so many amazing articles about how to live life on a budget, but still have fun! I for one love to save a few dollars whenever I can, it adds up in the long run. All You's tag line is "enjoy life for less" and they do a great job of creating a magazine that helps you do just that!

They have some beyond cute and affordable DIYs to spruce up your house or garden.  There are literally more than a dozen recipes that look delicous and do not break the bank, a double win in my book! Tons of beauty and fashion advice as well as an article about how to clean your house faster and cheaper! I am ear marking that page to read when we get back from vacation next week!

I picked up All You one day after a long day of work. I was exhausted, it was warm out so the idea of turning on my stove kinda made me wanna cry.  I decided to pour myself a fruit infused water and peruse the magazine and relax before I tackled dinner.  I have a slightly bizarre way in which I read a magazine.  I look at it in numerous rounds. The first round I kind of skim each page and if any of the titles or pictures grab my attention I stop and read the article a bit more.  Of course the first articles that caught my eye were those dealing with fashion.  After I read about how to pick the most flattering dress for your body type I was then stopped by this article, "1 week, 5 easy meals."  I still needed to make dinner and low and behold one of these 5 meals was beyond easy, Roasted Shrimp, Avocado and White Bean Salad. It required quickly cooking the shrimp, chopping up a few veggies and opening a can of white beans.  Hello quickest dinner ever!

What made me even happier about this dinner was I had almost every single ingredient in my fridge and pantry as part of my "staples," which means it is a great dinner when you haven't been to the grocery store in a bit and super affordable. I usually always have a bag of frozen shrimp in the freezer, they are so easy to throw into a pasta or rice dish and now a bean salad!  The only ingredient I was missing was the tomato, I substituted a red pepper instead.  The only step I changed in the preperation was the way I cooked the shrimp. Since it was a typical super hot and humid Virginia summer day I did NOT want to turn my oven on so I quickly cooked the shrimp in a pan on the stove top for a few minutes.

I think the entire meal took 20 minutes from prep to plate, so perfect after a looooong day of work. The real test though was my husband, he scarfed down the dish! A sure sign I will be making this dish again, soon!  At a steal of $2.99 All You magazine is my new life saver for quick and healthy dinners!


  • 12 ounces medium shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 large tomato, cut into 1/2-inch dice {I used a red pepper instead}
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh cilantro 
  • 2 tablespoons lime juice 
  • 1/4 teaspoon crushed red pepper
  • 2 small avocados, peeled, pitted, cut into 1/2-inch dice


1. Preheat oven to 400°F. Line a rimmed baking sheet with foil. 
2. In a bowl, toss shrimp with 1 Tbsp. oil; season with salt and pepper. Spread in a single layer on baking sheet and roast until just cooked through, 3 to 5 minutes. Transfer to a bowl; let cool slightly.
3. Add beans, tomato, onion and cilantro to bowl with shrimp. Whisk remaining 2 Tbsp. oil, lime juice and crushed red pepper in a bowl. Pour over salad; toss to combine. Fold in avocados. Season with additional salt and pepper, if desired. 


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