Shrimp and Avocado Salad
Ingredients
For the salad
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned corn kernels, drained
- 1 cup canned black beans, drained and rinsed
- ¼ cup chopped fresh cilantro leaves
- 1 avocado, halved, peeled, seeded and diced
- 1 cup tortilla chips, crushed
For the cilantro lime dressing
- 1 cup loosely packed cilantro, stems removed
- ½ cup plain Greek yogurt
- 2 cloves garlic
- Juice of 1 lime
- Pinch of salt
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
Instructions
- 1
Dressing - 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.
- 2
Shrimp - Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 3
Shrimp - 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.
- 4
Shrimp - Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.
- 5
Assembly - 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.
- 6
Serving - Serve immediately, garnished with tortilla chips, if desired.
