Shrimp and Avocado Taco Salad

Shrimp and Avocado Taco Salad

Makes 2 Servings
Each serving contains: 2 protein, 0 carbs, 2 veg, 1 fat

Ingredients:

¼ Cup Cilantro (packed), roughly chopped
4 Tbsp fresh Lime Juice
2 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
3/4 Cup Red Cabbage, shredded
½ Cup Grape or Cherry Tomatoes
¼ Cup Avocado

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 bag and add 3 Tbsp of the dressing and marinate for about 10 minutes. Save the remaining dressing.
Spray the bottom of a medium skillet with organic cooking spray. Heat skillet to medium heat and sauté the Shrimp 1-2 minutes per side. Do not overcook.
Set Shrimp aside to cool and discard the marinade.
Divide up Lettuce, Cabbage, Tomatoes and Avocados. Add Shrimp and drizzle the top of each salad with dressing.
Enjoy!

Photo Credit: Ginger Springer Ritchie

Tagged with: COLLECTION::Fish & Seafood, COLLECTION::Gluten Free, COLLECTION::ReSet 7, COURSE::Lunch or Dinner

By Eden Covington June 19, 2019

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