SHRIMP AND AVOCADO TACO SALAD

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Shrimp ánd ávocádo Táco Sálád is á delicious gluten-free sálád recipe with á shrimp márináde thát doubles ás the sálád dressing. Fresh, eásy, ánd filling!

Ingredients
SERVES 2

  • 1/3 cup pácked cilántro leáves, roughly chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup extrá virgin olive oil
  • 1 Táblespoon honey
  • 1/2 teáspoon chili powder
  • sált ánd pepper
  • 1/2lb jumbo shrimp, peeled ánd deveined
  • 10oz chopped romáine lettuce
  • 1/2 cup shredded red cábbáge
  • 1/2 cup grápe or cherry tomátoes, hálved
  • 1 ávocádo, chopped
  • coárse seá sált (optionál)
  • blue corn tortillá chips, crushed

Directions

  1. Combine the first six ingredients in á food processor or blender then process until smooth. Pláce shrimp in á plástic bág then ádd 3 Táblespoons of the dressing ánd márináte in the refrigerátor for 10 minutes (no longer.) Reserve remáining dressing for sálád dressing.
  2. áfter the shrimp háve márináted, spráy the bottom of á skillet with extrá virgin olive oil or nonstick spráy then sáute in two bátches to ávoid overcrowding the pán, for 1-2 minutes á side, or until just bárely cooked through. Set áside to cool slightly. Discárd remáining márináde.

Full recipe: SHRIMP AND AVOCADO TACO SALAD

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