Shrimp and Avocado Salad
- Shrimp and Avocado Salad
- Recipe
- Ingredients
- Instructions
This tastes just like shrimp taco in salad form! Loaded with tomatoes, corn, black beans, cilantro, avocado and crushed tortilla chips with the very best cilantro lime dressing ever!
When you live in Los Angeles, there’s nothing better than a plate of shrimp tacos.
That and the 74 degree weather we’re having right now.
Sorry, I don’t mean to rub it in. But I did get a message from one of my readers that she was currently in -13 weather.
So I’ll just be here, in our version of sweater weather, with my favorite shrimp tacos in salad form.
I say salad form because we have a Thailand trip on deck in 4 weeks.
So. Salad form.
But don’t worry – with the crushed tortilla chips and zesty cilantro lime dressing, we won’t be missing the taco-version at all!
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
Instructions
1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
3. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
4. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
5. To assemble the salad, place romaine lettuce in a large bowl; top with shrimp, tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
6. Serve immediately, garnished with tortilla chips, if desired.
