5 from 3 votes
Shrimp and Avocado Salad
This tastes just like shrimp taco in salad form! Loaded with tomatoes, corn, black beans, cilantro, avocado and crushed tortilla chips with the very best cilantro lime dressing ever!
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course, Salad
Cuisine:
American
Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons Cajun seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 cups romaine lettuce chopped
- 1 cup cherry tomato halved
- 1 cup corn kernels drained, canned
- 1 cup black beans drained and rinsed, canned
- ¼ cup cilantro fresh, chopped leaves
- 1 avocado halved, peeled, seeded and diced
- 1 cup tortilla chips crushed
For the cilantro lime dressing
- 1 cup cilantro stems removed, loosely packed
- ½ cup yogurt plain, Greek
- 2 cloves garlic
- lime juice of 1
- Pinch salt
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
Instructions
- To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- To assemble the salad, place romaine lettuce in a large bowl; top with shrimp, tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
- Serve immediately, garnished with tortilla chips, if desired.
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