Shrimp and Avocado Taco Salad
cilantro-lime dressing

Name: Shrimp and Avocado Taco Salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 2 cups Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g); 5 oz Lettuce, boston or romaine, chopped; 1 Tomatoes, large, chopped; 1 Avocados, chopped; 1 can Black beans (1 can = 14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; ~2/3 cup Cilantro-lime dressing (ingredients listed separately); 4 cups Tortilla chips; 1/4 cup Cilantro, fresh; 1 clove Garlic; 3 Limes, juice of; 1/2 cup Oil, cooking; 2 Tbsp Honey; 1/2 tsp Cumin, ground

Active: 30 Total: 60

Original GF Paleo Vegetarian

Cilantro and lime go the distance in this fresh dinner salad, serving as a marinade for shrimp and dressing for the finished dish. Tortilla chips add crunch!

Ingredients

Metric

Servings:

Shrimp and Avocado Taco Salad:

Shrimp, peeled and deveined - 1 lb
Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
Lettuce, boston or romaine - 5 oz , chopped
Tomatoes, large - 1 , chopped
Avocados - 1 , chopped
Black beans (1 can = 14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Cilantro-lime dressing (ingredients listed separately) - ~2/3 cup
Tortilla chips - 4 cups

Cilantro-Lime Dressing (enough for marinade and dressing):

Cilantro, fresh - 1/4 cup
Garlic - 1 clove
Limes - 3 , juice of
Oil, cooking - 1/2 cup
Honey - 2 Tbsp
Cumin, ground - 1/2 tsp

Prep

Shrimp - Defrost, rinse, and pat dry.
Make dressing - Place cilantro leaves, garlic, lime juice, oil, honey and cumin into a food processor and puree until smooth. Season to taste with salt and pepper. (Can be done up to 2 days ahead)
Marinate shrimp - Toss shrimp in 1/3 of the dressing (reserve the remaining 2/3 to dress the salad) and marinate for 30 minutes.
Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 1 day ahead)
Lettuce / Tomatoes / Avocados / Black beans - Prep as directed.

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Make

Heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add shrimp (discard marinade) and saute for 4 to 6 minutes, until shrimp are pink and cooked through. Transfer shrimp to a bowl.
Return pan to medium-high heat and add corn. Cook until corn begins to char and blacken in spots, 2 to 4 minutes. Add black beans and cook just until beans are heated through.
Assemble salads by topping lettuce with corn and black beans, tomatoes, avocados and shrimp. Add dressing and crumble tortilla chips over the top just before serving. Enjoy!

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