Shrimp Avocado Taco Salad
Ingredients
- 2 Tablespoons olive oil
- 1 pound medium sized shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 large head romaine lettuce chopped
- 1 pint cherry tomatoes sliced
- 1/2 red onion finely sliced
- 1 cup black beans rinsed
- 1/4 cup fresh cilantro minced
- 2 large avocados diced
- Juice of one lime
Avocado Cilantro Dressing
- ½ lg avocado
- ⅛ cup extra virgin olive oil
- ⅛ cup water
- 2 cloves garlic
- 1.5 tsp apple cider vinegar
- 2 Tbsp lime or lemon juice
- ¼ tsp black pepper
- Pinch of sea salt to taste
- Cilantro to your liking or 1 cup loosely packed, stems removed
Instructions
- In a medium sized skillet over medium high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano, and chili powder. Sauté the shrimp until it turns pink about 2 minutes. Remove from the heat.
- In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, black beans, cilantro, avocado and the lime juice. Mix until combined. Drizzle with Avocado Cilantro Dressing
Avocado Cilantro Dressing
- Place all ingredients in a mini blender and puree until smooth.
- If too thick add a little water or Evoo.
- May be doubled or tripled and stored in the refrigerator