Shrimp and Avocado Taco Salad
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
¼ cup cilantro (packed), roughly chopped
4 Tbsp fresh lime juice
1 Tbsp olive oil
1 tsp honey
1/2 tsp chili powder
Sea salt and pepper to taste
12 oz. shrimp, peeled and deveined
2 cups romaine lettuce, chopped
1 cup red cabbage, shredded
1 cup grape or cherry tomatoes, halved
¼ cup avocado, sliced
Directions
Combine the cilantro, lime juice, olive oil, honey, chili powder, salt, and pepper in a food processor or blender and blend until smooth.
Place the shrimp in a bowl and add 3 Tbsp of the dressing and marinate for about 10 minutes. Toss to evenly coat the shrimp. Save the remaining dressing from the food processor/blender.
Spray the bottom of a medium skillet with organic cooking spray. Heat skillet to medium heat and sauté the shrimp for 1-2 minutes per side. Do not overcook.
Set shrimp aside.
Divide the lettuce, cabbage, tomatoes, and avocado into two bowls. Top each bowl with 6 oz. of shrimp and drizzle with the remaining dressing.