Shrimp + Avocado Taco Salad {i.e. HOW to #DoTheThing today, in the BEST possible…

Shrimp + Avocado Taco Salad?
{i.e. HOW to #DoTheThing today, in the BEST possible way!!!??}
?Pin it!
makes 3 servings
1 lb. jumbo shrimp, peeled and deveined
16 oz. chopped romaine lettuce
3/3 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1 Tbsp raw honey
1/2 tsp chili powder
sea salt and pepper
Combine the dressing ingredients in a food processor or blender and process until smooth. Place shrimp in a plastic bag, or glass bowl, then add 3 Tablespoons of the dressing and marinate in the refrigerator for just 10 minutes (no longer.) Reserve remaining, untouched dressing for the salad.
Heat a skillet over med-high heat, and spray it with avocado, or olive oil. Saute the shrimp in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just
barely cooked through and pink.
Divide lettuce between plates and top it with avocado, tomatoes and shrimp.
Sprinkle with sea salt and the drizzle the remained dressing.
Mix the salad and serve immediately.
?Pin it!



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...