Shrimp and Avocado Taco Salad

Shrimp and Avocado Taco Salad

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Prep Time 30 minutes
Cook Time 15 minutes
45 minutes
Course Salad
Cuisine American
Servings 2

Equipment

  • 1 Food Processor or Blender
  • 1 Sealed Container
  • 1 Skillet

Ingredients
  

Dressing

  • 1/3 cup Cilantro leaves chopped
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Olive Oil extra virgin
  • 1 tbsp Honey
  • 1 tsp Chili Powder
  • Salt and Pepper to taste

Salad

  • 1/2 lb Jumbo Shrimp peeled and deveined
  • 10 oz Romaine Lettuce chopped
  • 1/2 cup Red Cabbage shredded
  • 1/2 cup Cherry Tomatoes
  • 1 Avocado chopped
  • Blue Corn Tortillo Chips crushed

Instructions
 

Dressing

  • Combine all ingredients in a food processor or blender.  
  • Set dressing aside.

Salad

  • Place shrimp and 3 tablespoons of the dressing in a sealed bag. Place in refrigerator for roughly 10 minutes.
  • Spray a pan with nonstick spray and sauté the shrimp for 1-2 minutes on both sides and set aside
  • Divide romaine lettuce and red cabbage evenly on plates. 
  • Top with tomatoes, avocado, shrimp and crushed tortilla chips. 
  • Drizzle dressing on top and serve.
Keyword salad, Seafood