Shrimp Avocado Salad

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  • ⅓ cup chopped cilantro
  • ¼ cup lime juice
  • ¼ cup extra virgin olive oil
  • 1 tbsp honey
  • ½ tsp chili powder
  • Salt and pepper
  • ½ lb jumbo shrimp, uncooked, peeled, and deveined
  • Nonstick cooking spray
  • 10 oz chopped romaine lettuce
  • ½ cup cherry tomatoes, halved
  • 1 avocado, chopped
  • Coarse sea salt
  • Blue corn tortilla chips, crushed


Combine the cilantro, lime juice, olive oil, honey, chili powder, salt, and pepper in a food processor or blender and pulse until smooth. Place shrimp in a zipper bag and add 3 tablespoons of the dressing; marinate in the refrigerator for 10 minutes (no longer). Reserve the remaining dressing for the salad. After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray. Saute the shrimp for 1-2 minutes on each side or until just barely cooked through. Set aside to cool slightly. Discard dressing used to marinate shrimp. Place lettuce into a serving bowl and top with tomatoes, avocado, shrimp, and crushed tortilla chips. Sprinkle with salt, to taste, and drizzle dressing on top.
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