Shrimp and Avocado Taco Salad

Shrimp and Avocado Taco Salad is a delicious gluten-free salad recipe with a shrimp marinade that doubles as the salad dressing. Fresh, easy, and filling!
Shrimp and Avocado Taco Salad

INGREDIENTS:

  • 1/3 cup packed cilantro leaves, roughly chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon honey
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2lb jumbo shrimp, peeled and deveined
  • 10oz chopped romaine lettuce
  • 1/2 cup shredded red cabbage
  • 1/2 cup grape or cherry tomatoes, halved
  • 1 avocado, chopped
  • coarse sea salt (optional)
  • blue corn tortilla chips, crushed
Shrimp and Avocado Taco Salad


INSTRUCTIONS:

  1. Combine the first six ingredients in a food processor or blender then process until smooth. Place shrimp in a plastic bag then add 3 Tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer.) Reserve remaining dressing for salad dressing.
  2. After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard remaining marinade.
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