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Shrimp + Avocado Taco Salad

Ingredients

  • 1 lb. jumbo shrimp peeled and deveined
  • 16 oz. chopped romaine lettuce
  • 2/3 cup cherry tomatoes halved
  • 1 avocado diced
  • Dressing:
  • 1/4 cup packed cilantro leaves roughly chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp raw honey
  • 1/2 tsp chili powder
  • sea salt and pepper

Instructions

  • Combine the dressing ingredients in a food processor or blender and process until smooth.
  • Place shrimp in a plastic bag, or glass bowl, then add 3 Tablespoons of the dressing and marinate in the refrigerator for just 10 minutes (no longer.) Reserve remaining, untouched dressing for the salad.
  • Heat a skillet over med-high heat, and spray it with avocado, or olive oil.
  • Sauté the shrimp in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just
  • barely cooked through and pink.
  • Divide lettuce between plates and top it with avocado, tomatoes and shrimp.
  • Sprinkle with sea salt and the drizzle the remained dressing.
  • Mix the salad and serve immediately.