Shrimp Taco Salad with Avocado Chimichurri Dressing
Shrimp taco salad with black beans and creamy avocado dressing makes for a festive, flavorful nutritious dinner!
Servings: 2 to 3 Servings
Ingredients
Shrimp:
- 2 tablespoons olive oil
- 1/2 to 3/4 pound raw shrimp deveined
- 1 clove garlic minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 pinch cayenne pepper optional
Taco Salad:
- 5 ounces power greens (see note)*
- 1/3 cup grated carrot
- 1/3 cup red cabbage thinly sliced
- 1/2 small jicama peeled and cut into match sticks
- 4 radishes thinly sliced
- 1/2 cup black beans drained and rinsed
- 1 vine-ripend tomato chopped
- 2 fresno chilis sliced, optional
- 1/2 large ripe Fresh California Avocado sliced
- 1 lime cut into wedges
Chimichurri Dressing:
- 1 large ripe Fresh California Avocado peeled and diced
- 1/3 cup white onion finely chopped
- 2 cloves garlic minced
- 1/3 cup fresh cilantro packed
- 1/4 teaspoon sea salt to taste
- 1/3 cup fresh lime juice
- 2 tablespoons olive oil
- 1-1/2 teaspoons pure maple syrup or sweetener of choice
Instructions
Prepare the Chimichurri Dressing:
- Add all of the ingredients for the chimichurri dressing to a food processor. Process until completely smooth. Note: dressing will be very thick. If desired, you can thin it out with water. Transfer dressing to a sealable container and refrigerate until ready to use.
Prepare the Salad:
- Add the ingredients for the salad to a large serving bowl, and toss together with desired amount of avocado chimichurri dressing. Serve salad with blackened shrimp on top.
Prepare the Shrimp:
- Add the ingredients for the shrimp to a zip lock bag or container and mix around until everything is coated in spices and oil. If possible, allow the shrimp to marinate at least 15 minutes, up to 8 hours.
- Heat a cast iron skillet to medium-high and drizzle enough oil to coat the surface, about 1 to 2 tablespoons. Once hot, carefully place the shrimp in a single layer on the skillet. Cook until crispy, about 2 minutes. Use tongs to flip the shrimp and cook an additional 2 minutes. Continue flipping and cooking until shrimp is cooked through (this should take 4 to 8 minutes total). Serve shrimp immediately on top of the taco salad.
Notes
*Use any of your favorite green mixes. I like using power greens because they're packed with nutrients
Avocado chimichurri dressing will stay fresh for 5 days when stored in a sealed container in the refrigerator
Nutrition
Serving: 1g