This tacolicious salad with avocado and shrimps is the definition of volume eating. It has everything you'd want: it's healthy yet flavorful, creamy but with a good crunch, zesty yet sweet. A simple and filling weeknight dinner for any taste. This salad has a delicious chipotle lime vinaigrette to accompany skillet-cooked shrimp and fresh avocado.
Total Time
45min
4.9
7 Ratings
Author: SideChef
Servings:
2
Ingredients
•
1/2
cup
Fresh Cilantro
Salad
•
13
oz
Shrimp
, deveined, peeled
•
3/4
cup
Cherry Tomatoes
•
1
Lime
•
1
Avocado
•
2
heads
Small
Baby Romaine
•
1/3
cup
Feta Cheese
•
1
cup
Tortilla Chips
Dressing
•
2
Limes
, juiced, zested
•
1/2
cup
Olive Oil
•
1
tsp
Honey
•
1
Chipotle Peppers in Adobo Sauce
•
1
tsp
Salt
•
2
Tbsp
Water
•
1
clove
Garlic
Cooking Instructions
1.
Zest and juice the Limes (2) and roughly chop the Garlic (1 clove).
2.
Combine the zest and juice of the lime, Olive Oil (1/2 cup), Honey (1 tsp), Chipotle Peppers in Adobo Sauce (1) (plus 1 tsp liquid from the can), Salt (1 tsp), Water (2 Tbsp), Garlic, and Fresh Cilantro (1/2 cup) in a blender or food processor.
3.
Blend until smooth.
4.
Combine half the dressing in a bowl or resealable bag with the Shrimp (13 oz). Set in the fridge to marinate while you prepare the salad, at least 20 minutes or up to one hour.
5.
Slice the Cherry Tomatoes (3/4 cup) into bite sized pieces, cut the Lime (1) wedges, and dice the Avocado (1).
6.
Wash and gently tear apart the Baby Romaine (2 heads).
7.
Place Tortilla Chips (1 cup) in a plastic zip top bag and crush with your hands.
8.
Combine the romaine lettuce, tomatoes, avocado, tortillas, Feta Cheese (1/3 cup), and remaining dressing in a salad bowl. Wait to toss until ready to serve.
9.
Heat a heavy skillet over medium-high heat. Add in the shrimp and cook for about 2 minutes per side or until cooked through and bright pink.
10.
Divide the salad into bowls. Top with shrimp and serve with extra lime wedges. Serve and enjoy!
Nutrition Per Serving
CALORIES
1021
FAT
76.1 g
PROTEIN
47.5 g
CARBS
45.3 g
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