Shrimp and Avocado Taco Salad
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
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.